Name: Tomato chutney
Cook time: 45 min
Total time: 45 min
Ingredients: 2 kilogram tomatoes; 450 gram onions, chopped; 100 gram currants; 280 gram brown sugar; 1 teaspoon ground chilli; 2 teaspoon salt; 4 tablespoon yellow mustard seeds; 300 millilitre apple cider vinegar; 150 millilitre olive oil; 5 250ml clean jars with lids

Tomato chutney

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.

Makes 1250 gram

Cook

45M

Ingredients

2 kilogram tomatoes

450 gram onions, chopped

100 gram currants

280 gram brown sugar

1 teaspoon ground chilli

2 teaspoon salt

4 tablespoon yellow mustard seeds

300 millilitre apple cider vinegar

150 millilitre olive oil

5 250ml clean jars with lids

Method

1.Place all the ingredients, except the olive oil, into a large saucepan and bring to the boil. Cook for 30-40 minutes until it thickens. Pick out any obvious pieces of tomato skin, but no need to get too fussy.

2.Add the olive oil and cook for 2-5 minutes more.

3.Spoon into warmed jars, screw on lids and wipe any spills from the jars.

4.Cool, then store – or give away – with pride in your heart.