Preserving British tomatoes series: tomato chutney

This delicious chutney is super easy to make and a perfect (and impressive) match for cheese and cold meats. If you happen to grow your own tomatoes, this is also a good way to use any remaining unripe tomatoes.

Makes about enough to fill 1 litre of jars - we used 300ml jars.

Prep 30 minutes

Cook ~1 hour

Ingredients

~1kg assorted British Tomatoes - whichever ones you like!

350g brown onions (about 2 medium ones)

100g raisins

1 medium sized, hot red chilli

250g light muscovado sugar

1 tsp salt

2 tsp yellow mustard seeds

320ml white wine vinegar

Method

Sterilise your jars.

Chop your tomatoes into large chunks (halve or quarter). Roughly chop the onions.

If you are using green/unripe tomatoes, add these, the onions, sugar, chilli, raisins, salt, vinegar and mustard seeds to a large pan. Heat and bring to the boil, simmering for 25-30 minutes and stirring occasionally before adding in the ripe British tomatoes.

Simmer for an additional 35 minutes and spoon into your jars. Seal with the lids and leave to cool before storing in a cool, dark place. Refrigerate and use within 2-3 weeks once opened.