When we planted our tomatoes in Spring, I wondered what I would do with them when they would all be ripe and ready at the same time. That is when my friend came up with the idea of her mum’s incredibly tomato chutney. ‘It is her own special recipe and you can’t believe how good it really is, you definitely must try it!’ Of course I wanted to try!
And it was delicious! It truly was spectacular! Being Belgian I am not very much used to eating chutneys, but as a kid I have always like jam on my cheese sandwiches. That is what this reminds me of, but with a much more sophisticated and a richer flavour. I love it, especially with a cheese platter.
Cheese platters are not just for adults, they are great for kids too. The extra benefit is that it is a very easy and at the same time festive meal to put together.
Most kids may prefer the easy cheeses like Cheddar, Gouda, Parmesan, but also soft goats cheeses and Manchego, Tomme, Brie, Camembert and lots of others. I have always liked cheese and wine suppers long before I was allowed to drink the wine. I loved the softly tasting cheeses at the first, but also the bread and especially all the dried fruit and grapes and apples that came with it.
From now on, we’ll always have Granny Wendy’s Tomato Chutney with our cheese platters as well. Thank you so much Granny Wendy for sharing this lovely recipe with us!
Red Tomato Chutney
|Prep:||Cook:||Yield: 2.2 kg||Total:|
- 1.5 kg ripe tomatoes
- 450 grams of apples
- 350 grams of chopped onions
- 5 cloves of garlic
- 1 tsp salt
- 350 ml malt vinegar
- 450 granulated sugar
- 1/4 tsp cayenne or chili powder
- 1 tsp ground ginger
- Wash and skin the tomatoes. Skin the tomatoes by leaving them in just boiled water for a couple of minutes until the skin comes off easily.
- Chop the tomatoes.
- Peel, core and chop the apples. Weigh 350 grams after they have been peeled and cored.
- Bring the tomatoes, apples, onions, garlic, vinegar and salt together in a pot and bring to boil, then cover and simmer for 10 minutes.
- Remove the lid and simmer for u further 20 minutes (maybe more) until thick.
- Stir in the sugar, the cayenne or chili powder and the ginger.
- Bring back to boil and simmer uncovered stirring occasionaly to prevent sticking at the bottom for 20 minutes or until it becomes chutney like.
- Cool for about 20 minutes.
- Put the chutney in sterilised jars, put the lids on and put the pots upside down to cool down further.
from Granny Wendy and More Than Just Carrots