I’ve scaled back the number of chutneys I make each year but I make this one every year because it’s my favourite. Eat it with cold meats and cheeses or use it to liven up a sandwich.
If you have a glut of tomatoes and are looking for ways to use them, read this post for ideas.
- 1 clove garlic
- 2 pieces stem ginger
- 500 ml vinegar
- 1.5 kg tomatoes
- 450 g granulated sugar
- 1.5 teasp salt
Finely chop the garlic and ginger, roughly chop the tomatoes and put everything into a preserving pan.
Bring to the boil and then simmer uncovered for about two hours until the chutney has thickened.
Pot as normal.
If I’m growing chillies too then I add one or two finely chopped for a little heat