Wednesday, 21 September 2011

Vintage Chutney

Chutney with tomatoes and fresh chilli peppers

For anyone who attended the Vintage fete on the South Bank and didn't get a jar of chutney. Here is the recipe so you can make it yourself. Go to  for some pictures of the great chutney making demo.

Makes about 5 x medium jars (350ml)
1.5 kg tomatoes (cooking tomatoes are tasty and cheap at the farmer's market right now)
450ml distilled vinegar (clear not dark brown for better colour)
400g onion, finely chopped (2 good sized onions)
6 red chilli peppers, seeded and finely chopped
3 cloves garlic, peeled and lightly crushed
250g sultanas
1 tbsp freshly grated ginger
1 teaspoon mustard seeds
500g soft light brown sugar
1 tablespoon of pickling spices (a mix of cardamom, dried chillies, mustard seeds, cinnamon bark, fennel etc)
1 teaspoon sea salt

Blanch the tomatoes, skin, chop roughly and set aside. Put the pickling spices into a little bag. In a large pan put the onions and half the vinegar, simmer for 10 minutes then add the chillies, garlic, tomatoes, sultanas and ginger. Simmer until the tomatoes have broken down and the chillies have started to soften. Add the sugar, the rest of the vinegar, the mustard seeds, the bag of spices and the salt. Stir until the sugar has dissolved and then simmer very gently until the mixture thickens and starts to look jammy.

Spoon into hot, sterilised jam jars. Leave the chutney in the cupboard for at least a month before eating.

1 comment:

  1. Hi JoJo,

    love your blog. I am too an East End resident and like everything to do with food: read, cook, eat...

    I have recently started making preserves, some of it using the fruit from friends trees in Hackney. You might like to check out my Website:

    All the best

    Mira Connolly