Tomato fest

I found myself with a whole bowl full of leftover cherry tomatoes from the weekend, all of them ripe. I didn't want to waste these tasty babies and as there was no way of getting through all of them myself, I decided to make them into a tomato chutney. Now I can nibble on it and enjoy for months to come, on crackers with cheese, as a pickle with curry, or as a side for a salad, mmm mmm!!

Please see the ingredients you will need and directions on how to make your own below....

Ingredients

1kg ripe cherry tomatoes, halved
450g onions, chopped
7 garlic cloves, crushed and finely chopped
3 tbsp mustard seeds
5 cloves
Chilli flakes, a good ol' sprinkling
1 tsp ground cumin
2.5cm piece fresh ginger, grated
5 bay leaves
300g sultanas
200g light muscovado sugar
450ml malt vinegar
Salt & pepper makes it better

Method

1. Put all ingredients, in a preserving pan or large, deep saucepan. Add half the vinegar and season well.2. Place the pan over a medium heat and slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
3. Stir the remaining vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened.

4. Divide the chutney between sterilised jars and set aside to cool. Once cooled, seal the jars with lids.

Should fill approximately 4 300g jars.

And there you have it! Now you can have fun making the labels to go on the side!

Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. The chutney will keep for up to 6 months. Chill after opening and use within 1-2 months.

Enjoy!