My thought-provoking tomato jam barely made a dent in the carpet of ripe yellow tomatoes on the table in the sun room, so I moved promptly on to chutney, a yellow tomato-apple option that hit any number of my chutney must-have buttons. In addition to some 4 cups of chopped up tomatoes (and this was half the recipe) it used apples and onions for flavour, chilli, ginger and mustard for heat, cider vinegar for bite and golden sultanas and white sugar for sweetness. The recipe demanded a single clove of garlic too, which seemed so small as to be totally irrelevant. I left it out. But I did throw in two cups of tomatillos, using up the last of the 2015 harvest. I liked tomatillos last year, when I only had a dozen of them. This year it’s been a struggle to use them up.
And while I know chutneys need to wait a month or so for the flavours to meld together nicely, I couldn’t resist trying one of my eight jars. Two conclusions: it’s quite pleasant, even straight out of the preserving kettle. And it could have used more heat.
Sweet yellow tomato chutney (adapted from the Bernadin book of home preserving)
2 cups cider vinegar
5 cups chopped, peeled apples (I used a mix of Macs and Empire)
4 cups quartered yellow tomatoes (recipe said to peel them. I didn’t)
2 cups quartered tomatillos (or just use more tomatoes)
1-1/2 cups golden raisins (sultanas)
1-1/4 cups sugar
2 small chili peppers, seeded and chopped (use 3 or 4 next time)
2 tbsp mustard seeds, lightly crushed
1 tbsp chopped ginger
1 tsp cinammon
1 tsp salt
Put all the ingredients in a big pan, bring to the boil and then simmer until chutney thick (about 30 minutes). Bottle in sterilized jars. Waterbath 10 minutes.
Chutneys take time to boil down, but you can’t really find a more simple recipe.