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

Ingredients

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

1. Add all ingredients into a deep, heavy pan (such as a hob-safe casserole dish, or large stock pot).
2. Turn the heat up high, then stir all of the ingredients so that they are evenly mixed together.
3. 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).
4. Allow the chutney to cool, then store in a sterilised jar or eat immediately.