Spiced Tomato Chutney
Made with
Pure Sea Salt
Pure Sea Salt
We’re going to make a bold claim with this recipe – it might be our favourite chutney of all time. It’s best made at the end of a hot summer, when it feels like the trugs of tomatoes will never stop coming.
Don’t be put off by the lengthy ingredients list – many are likely to be in your spice cupboard already and don’t be tempted to skip toasting the spices as this will really amplify the flavours. Opening the chutney too early can result in a harsh, vinegar-forward flavour, so be patient. The resting time will help to develop the flavour and balance everything out.
Ingredients
- 2.25kg ripe red tomatoes (any variety), roughly chopped into 2cm pieces
- 3 eating apples, cored and cut into
- 1cm pieces
- 2 white onions, finely sliced
- 2 tbsp flaked sea salt, plus 1 tsp
- 1 thumb-sized piece of fresh root ginger, peeled and grated
- 525ml apple cider vinegar or white wine vinegar
- 5 cloves
- 7 cardamom pods
- 1 tbsp black onion (nigella) seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp yellow mustard seeds
- 1 cinnamon stick
- 1 star anise
- 1 tsp ground turmeric
- 1/2 tsp dried chilli flakes
- 5 fresh bay leaves
- 425g caster sugar
Method
- Put the tomatoes, apples and onions into a large bowl with 2 tablespoons of the salt. Toss together, then set aside for 30 minutes. The salt will draw the liquid from the tomatoes and begin to intensify their flavour straight away.
- Tip the contents of the bowl into a large saucepan, including any liquid in the base of the bowl. Add the ginger and vinegar and bring to the boil. Reduce the heat and simmer gently for 1 hour, or until there is almost no liquid left in the pan.
- Measure all of the whole spices into a bowl. Heat a dry frying pan over a medium heat until hot, then add all the spices and toast for 2–3 minutes until deeply fragrant, and you hear the mustard seeds popping. Toasting the spices like this will release their aromatic oils and amplify their flavour.
- Stir the toasted spices, ground turmeric, chilli flakes and bay leaves into the tomato mixture, along with the sugar and remaining 1 teaspoon of salt. The sugar and salt will draw more liquid from the tomato mixture and help it to turn a deeper shade of red. Cook for 20–30 minutes until the mixtureis a few shades of red darker and glossy. The cooking time will depend on the water content of the tomatoes and their ripeness.
- Spoon the hot chutney into five hot sterilised 350ml jars, seal with the lids and turn the jars upside down to sterilise the lids. Store in a cool, dark place for at least three weeks before opening. The jars will keep in the cupboard for up to six months. After opening, store in the fridge and consume within a month.
