Red Tomato Chutney Recipe

As summer gives way to the cooler autumn days, our thoughts turn now to preserving some of summers bountiful harvest. This recipe for red tomato chutney from the book Home Pickling by Henry Sarson, is ideal for storing away until the colder winter months, by which time the flavours will have developed and softened, making an ideal accompaniment to lovely sharp cheeses and meats.

Why Make Chutney and Preserves?

Once upon a time, every household who could grow a few things in their garden would have preserved their produce to see them through the harsh winter months. They added flavour and variety to what would otherwise be a very bland diet.

Preserving was especially important during WWII. Food supplies were rationed and Dig for Victory was embraced by the nation. Books like Home Pickling by Henry Sarson were invaluable.

Today, there is plenty of variety of foods available throughout the year and you can buy every variety of pickle and chutney that you could imagine! But there is nothing to beat the taste and sense of achievement of making your own. Not to mention the money saving potential!

If there is a downside… 😉 (but I honestly love the smell!)

Henry Sarson Home Pickling

Is It Difficult?

Happily, making preserves is really easy!

There are many recipes for chutney out there but while the ingredients used may differ, the method remains largely the same.

This recipe uses a little spice and some sultanas for a fruity twist but these can easily be left out and other flavours added such as chilli for a bit of a kick!

Henry Sarson red tomato chutney recipe

Henry Sarsons Red Tomato Chutney Recipe

Ingredients

3lbs of ripe tomatoes (1.4kg)

1lb sugar (450g)

½lb shallots (225g)

½lb sultanas (225g)

1oz salt (28g)

1/4oz  (7g) pepper

1/4oz mustard seed (7g)

½ teaspoon allspice

1½ pints vinegar (568ml)

How to Make Red Tomato Chutney

Dip the tomatoes in boiling water and skin, then chop finely.

tomatoes chopped ready for red tomato chutney

Chop the shallots and mix both together.

Add all the other ingredients to the vinegar and bring to the boil.

red tomato chutney simmering

Add the tomatoes and shallots and simmer slowly until it becomes really thick.

red tomato chutney cooked until thick

Bottle hot and keep for 2 weeks before using.

As recipes go, Henry Sarson kept it simple!

To make my chutney, I used a mixture of the cherry tomatoes that have done incredibly well in my new garden (pictures from a few weeks ago are here). I didn’t bother to skin them as they were so small!

The recipe also calls for shallots, which I have grown but I have plans for those! So instead I used finely chopped onions.

I was concerned about the amount of sugar in the recipe. Would the finished chutney be too sweet? But I have put my trust in Henry Sarson and used the specified amount of white granulated sugar. We’ll see just how sweet it turns out!

Choosing the right preserving pan is very important when making chutney. Aluminium pans are not suitable as the metal will react with the acid in the vinegar and spoil the chutney.

It’s best to use a stainless steel preserving pan like this one or an enamel coated casserole dish, as I have, like this one.

Once the chutney has simmered and become really thick and almost jammy, it is then simply a case of spooning it into warm sterilised jars. I used old jam jars with the labels removed (here is a great tip for how to remove stubborn labels from old jam jars) and sterilised them by putting them into a low oven.

This recipe made around 1½ kg of chutney so about 3 or 4 jars worth, depending on the capacity of the jars you use.

I’ll be giving the chutney a taste in a couple of weeks to see haw it tastes…and I’ll update this post to let you know!

If you decide to have a go at this recipe I would really love to here how it goes!

 

 

Please leave a comment, I'd love to know what you think!

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