I know, I know, it’s been a while since I updated the blog. I’m sorry for this, but it’s been the last week of school before the Christmas holidays … and it has been MANIC! The build up to Christmas never seems to slow down as I get older – it actually seems to get worse. I try to fit more into my diary, seeing people one-on-one, seeing groups of people, getting work done before the break, doing last minute Christmas shopping, making sure I have everything I need from work (so I don’t have to go get anything), etc. It’s been a lot of early mornings and late nights. But, the holidays are finally here.
I want to spend some of the holiday time cooking up recipes for the blog – a mixture of magazine clippings, cookbooks, and Pinterest, but I also want to enjoy my time off. This will definitely happen while in Thailand for 3 days, as I won’t have my computer with me. I’m looking forward to some down time with my oldest friend.
So, on to tonight’s recipe. This is a mixture of Pinterest and my own tastes. It all came about because I had cherry tomatoes in the fridge that desperately needed using, and I wasn’t going to be eating many main meals at home over the next few days before I fly.
I’m definitely one of those people who has only recently embraced the beauty of sweet and savoury mixing to form taste sensations. Chutney, however, has always been my favourite condiment with a curry or with cheese and crackers. Mango chutney with naan and tandoori chicken – yum. Tomato or onion jam/chutney with sharp cheddar cheese – yes!
I’ve also wondered how difficult it might be to make chutney, and then never really bothered to look into how to actually make it. I feel really stupid because it’s bloody easy. Really, stupidly, easy.
Anyhow – I call this recipe small batch tomato chutney, because I only used 700 grams of tomatoes (300 grams of cherry, 400 grams of mixed colour heirloom tomatoes). A lot of recipes out there call for at least a kilogram, if not more (usually 1.5 kg), of tomatoes. But if you’re looking to use stuff up in the fridge (and help reduce food waste), then small-batch is the way forward.
This is my recipe for a sweet and spicy tomato chutney, but I am going to try some different combinations in 2018.
Sweet and Spicy Tomato Chutney
700 grams mixed tomatoes, diced
1 small white onion, diced
1 small red chili, diced
1/4 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon cumin
1 teaspoon salt
1 tablespoon of apple cider vinegar
Fresh squeezed juice of one lemon
- Add all ingredients into a deep, heavy pan (such as a hob-safe casserole dish, or large stock pot).
- Turn the heat up high, then stir all of the ingredients so that they are evenly mixed together.
- Once boiling, turn the heat down to medium-low, and allow to simmer for three hours (or until all of the liquid has evaporated and all that is left is a beautiful, sticky tomato mixture).
- Allow the chutney to cool, then store in a sterilised jar or eat immediately.