Christmas Tomato Chutney

So I needed to use up some tomatoes before going away for a few days and decided to make my first batch of Christmas Chutney.


Seven tomatoes

Two onions

Two cloves of garlic

One large green chilli

Two handfuls of sultanas

White Wine Vinegar

Cider Vinegar

Distilled Malt Vinegar

(Approximately 300ml equally split)

2 tbs Demerara Sugar

3 tbs Caster Sugar

1 tbs honey

Six cloves

One cinnamon stick

One star anis

Small handful of black peppercorns

1/2 tsp salt

1/4 tsp ground allspice

1/4 tsp chilli flakes

Finely chop one onion, coursely chop the other. Sweat slowly in a small amount of olive oil. Slice the garlic and chilli and add to the onions. Meanwhile mix the vinegar, sugar and spices in a pan and slowly bring to a simmer, ensuring all the sugar is dissolved. Chop the tomatoes (I don’t bother to skin them but you can if you wish). When the onions have become soft and translucent add the tomatoes and sultanas. Stir for two minutes before adding the vinegar mixture. If necessary add a small amount of water, however the tomatoes will release moisture. Simmer the chutney until the liquid content has reduced and is becoming slightly sticky. Immediately pour into sterilised jars (try to ensure one piece of cinnamon is in each jar), seal the lid and allow to cool fully. The flavours will develop so try not to eating it too soon!