Sussex Coat of Arms

Mark Cross Millenium Green Village Sign
Return to the homepage
This site contains information about and for this East Sussex village
Text Only Version
Tomato Chutney

Tomato "Alicante" under cold glass

It may seem a pity to turn sound, ripe red tomatoes into chutney, but if there is a glut in the garden, then make this extraordinarily versatile companion to fish, cheese and meats.

Ingredients to yield about 4 lb (1.8kg)

  • 6 lb (2.7 kg) ripe tomatoes, peeled and chopped
  • 1 lb (450g) onions, peeled and chopped
  • 1 oz (25g) salt
  • 2 teaspoons paprika
  • ¼ teaspoon Cayenne pepper
  • ½ pint (275/300 ml) spiced distilled or malt vinegar
  • 12 oz (350g) white or brown sugar

Put the tomatoes and onions in a large, heavy-based pan. Bring to the boil, then simmer for 20-30 minutes until soft.

Add the salt, spices and half the vinegar and cook gentle for about 45 minutes more, or until thick.

Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue simmering until thick, stirring occasionally. Pot and seal.

Leave to mature for at least 3-5 weeks.








designed & maintained by Webnix