Summer is ending, and the days are getting shorter. It is time for changes in the vegetable garden. This month, I'll be planting carrots, lettuce, and trying to get my hands on some mizuna seedlings. The tomatoes are finishing up, and the weather has prompted me to use up a glut of tomatoes into a healthy tomato chutney.
It was on the stove forever... Of course I made the beginner's mistake of leaving the lid on at first, but a quick exploration through the advice posted on various Internet sites. It is pretty good though. Here's a quick recipe for you:
Tomato Chutney
Ingredients
1.5kg tomatoes
250g chopped onions
5g garlic
635ml (about 2 and a half cups) of vinegar
6 cloves
1/4 tsp cayenne pepper
1 tbsp salt
350g sugar
Method
1. Cut the tomatoes up very roughly. Some people prefer to blanch them first to remove the skin, though I find this step unnecessary
2. Throw everything except the sugar into a large pot and cook with the lid off until the sauce thickens (between 1-2 hours)
3. Add sugar, stir until boiling then let it cook for half an hour. Pour into sterilised jars and cover.
4. After cooling, wipe clean and label.
5. Serve however you please! Food Critic Andrew loves his on toast, I prefer over halved sausages with dinner.
