Tomato Chutney

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This ain't no Ballymaloe Relish - they've got that secret recipe in a secret vault, inside a pelican, inside a safe, inside an iceberg in the North Pole! 

But this is a lovely relish - If you can resist the temptation of testing some, in the one month it has to be left to mature on the shelves. I made this after I worked an incredible week of 16/18 hour days - and thought my brain was inside out. Producing a large quantity of lovely things in jars was very soothing to my mind.

Ingredients
1kg ripe tomatoes chopped
450g white onions finely chopped
6 garlic cloves finely chopped

2 red chillies
3 apples, peeled, cored and finely chopped
4 tsp black mustard seeds
4 cloves

4cm piece fresh ginger, grated
300g sultanas
200g dark brown sugar
600ml malt vinegar

couple of sprigs of rosemary
10 cloves

Olive Oil

8 jars & lids - sterilised - I boiled them in a big pan of water, to clean and sterilise them. Then I baked them in a hot oven for 15/20 minutes just before they were ready to be filled. 

Cellophane

Grease proof paper

Rubber bands

Pretty lids

A big huge pot

Throw everything except the vinegar into your huge pot. Then add half the vinegar. Season. Bring this slowly to simmer - giving a good stir every now and then, to help dissolve sugar evenly. 

 Simmer for 30-40 minutes, stirring occasionally.

Add in the rest of the vinegar. Cook for another 30 minutes, stirring often until thick. 

Remove jars from hot oven and spoon chutney into them. Allow to cool.

Place a disc of waxed paper on top of the chutney and seal with airtight lids or Cellophane and rubber bands. Store for a month to allow time to mature. It should keep for up 6 months. Keep in the fridge after opening and use within 1-2 months.

This is great with cheese, I won't lie and say that I've eaten it with anything else but cheese at this stage. It would be wonderful with cold meat. macaroni cheese, pies or cold plate. Also great little things to give away as gifts. I might knock up a special Christmas batch soon - you have been warned friends and family! 

AND once again a big thanks to the lovely Des Moriarty for the pictures!