Tomato Chutney

[opas]

Has anyone a favorite recipe for tomato chutney. There are loads on the web.They are all different, so if anyone has a favorite can you post it. I am looking for something a little piquant but not blow your head off.

[Harley]

Have a look under "Excess Veg" - on this Forum - should really have called it Chutney shouldn't I[:D]

[opas]

Thanks, will have a go this afternoon(isn`t it lucky that the apple tree on my allotment is fit to bursting too..  Also have a fig chutney to do.

The house will smell like Pandora pickling factory in Middleton!

[opas]

I made a batch of this tomato chutney/relish this afternoon. I have had to seal the jar!  Mr O who hates fresh tomatoes kept dipping his fingers in it, good job we didn`t buy a bread today......It is yummy. A neighbour also brought me a jar of fig jam, that will be lethal too , hers is a sweet compote, the one I make is more like a branston pickle(great with cheese) hers would make a brilliant jam pasty...with a short sweet pastry, I had just made a fig and apple tattin , otherwise I would have put a good dollop of her fig confiture on my pastry base.

off to serve up  the desert with a dollop of cream fraich(sp)

[The Riff-Raff Element]

[quote user="Opas"]

I made a batch of this tomato chutney/relish this

afternoon. I have had to seal the jar!  Mr O who hates fresh

tomatoes kept dipping his fingers in it, good job we didn`t buy a bread

today......It is yummy. A neighbour also brought me a jar of fig jam,

that will be lethal too , hers is a sweet compote, the one I make is

more like a branston pickle(great with cheese) hers would make a

brilliant jam pasty...with a short sweet pastry, I had just made a fig

and apple tattin , otherwise I would have put a good dollop of her fig

confiture on my pastry base.

off to serve up  the desert with a dollop of cream fraich(sp)

[/quote]

This is the best I have found so far:

• 500g shallots, finely
  sliced

• 1kg purple dessert
  plums

• 1 kg ripe tomatoes
  ("Roma" if you can get them)

• A couple of crushed
  garlic cloves

• 600 ml of malt or wine
  vinegar

• A good tablespoon of
  allspice berries

• A level teaspoon of
  cayenne pepper

• Salt and freshly
  ground black pepper

• 500g prunes

• 500g white sugar

Makes about 3.5 kg or

seven 1lb jars with a bit left over to go into a bowl in the fridge. 

1. Stone the prunes and
   place in a preserving pan with the shallots and roughly chopped tomatoes.

2. Cook gently over a low
   heat until the fruits have softened.

3. Stone the prunes,
   grind the allspice berries and add with the rest of the ingredients to
   to the pan.

4. Continue cooking over
   a low heat until the sugar has disolved completely, then bring to a
   brisk simmer and cook until a texture like thick jam is reached.

5. Pot into sterilised
   jars while hot and seal.