Mixed Tomato Chutney

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I didn't have much luck with growing tomatoes this year. Or maybe let me rephrase that, the tomatoes grew beautifully, but only a handful of them actually ripened enough to eat. I blame it on another rainy and cold summer. So, yesterday I finally went into the garden and picked all the fruit still left and decided that I'd make chutney with the last of the not-so-successful crop.



I found a recipe by Nigel Slater on the Guardian website and thought I couldn't really go wrong with it. The chutney turned out tasty but a little runny, so maybe I'd start with a little less vinegar next time and added more if needed later on in the cooking process. I got three and a half jam jars full, so there might even be a lucky person that'll get some for Christmas. Oh and I used about 3/4 green tomatoes to 1/4 ripe.



Mixed Tomato Chutney (makes about three jam jars)

900g tomatoes, mixed green and red
350g onions, chopped roughly
90g raisins
250g light muscovado sugar
1 medium hot red chilli, chopped finely
1 tsp salt
2 tsp yellow mustard seeds
300ml white wine vinegar (I'd start off with 3/4 of that)

Cut the tomatoes in half.

Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan.

Add the raisins, sugar, chilli, salt, mustard seeds and vinegar.

Bring to the boil, turn down the heat and leave to simmer for 25 minutes, giving the occasional stir to reduce the risk of the chutney sticking.

Add the ripe tomatoes and continue to simmer for another 35 minutes.

Then spoon into sterilized jars and seal.

Enjoy!