Red Tomato Chutney

Now I know many of you will be busy making Green Tomato Chutney but if you can spare a kilogram of ripe red tomatoes, it’s really worth it – just to capture the glorious colour! The bold colour combined with the sweetness of the apples and tomatoes, with a little heat from the pepper is just delicious. Best enjoyed throughout autumn and at Christmas. It will only ever remind you of one thing; the Great British Summer. So this one is a must in my book.

Tomatoes still ripening in October 2011

It’s 19th October 2011 and whilst the days are quickly drawing in, we’re still very fortunate to have many, many tomatoes still ripening on the vine  down on the allotment. The first frosts have started to arrive so get chutney making…..

Here’s the recipe which has proven to be one of my all time favourites.

Red Tomato Chutney (makes 3 jars)

1kg ripe red Tomatoes, chopped (I don’t bother peeling)

200g onions, chopped

250g cooking apples, peeled, cored and chopped

300g sugar

225ml cider vinegar

2tsp salt

1/2 tsp ground all spice

1/2 tsp ground ginger

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

100g sultanas (optional)

Method

1. Heat ingrediants gently in a stainless steel pan

2. Bring to boil stirring, then simmer on a low heat, stirring regularly for about 1 hour or until thick and pulpy.

3. Pour into warm sterilised jars and cover.

Enjoy straight away with cold meats or best left to mature for a couple of weeks.

Red Tomato Chutney - a must for the colour and taste!