- Serves: Makes 4 x 350ml jars
- Cook Time: 3 hours 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- 110 g sun-blushed tomatoes, drained
- 1.15 kg redripe tomatoes
- 2 cloves garlic
- 8 shallots
- 1 tbsp sweet, mild smoked paprika, or ground paprika
- 110 g light muscovado sugar
- 275 ml red wine vinegar
- 1 tsp salt
Tips and Suggestions
For sterilising the jars: wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean cloth. Place the jars in the oven, 180C/gas 4 for a minimum of 5 minutes. Add the chutney while the jars are still hot.
1. Dry roast the coriander and mustard seeds in a large pan over a medium heat for 2 minutes, stirring continuously.
2. Roughly crush the seeds in a pestle and mortar.
3. Chop the sun-blush tomatoes and fresh tomatoes into 5mm pieces, either by hand or using a food processor and add to the pan.
4. Chop the garlic and shallots to the same size and add to the pan with the crushed spices, paprika, sugar, vinegar and salt.
5. Heat the mixture to simmering, stirring continuously, then reduce to a lower heat and cook gently, uncovered, for 3 hours to 3 hours 30 minutes, stirring occasionally. Be careful not to the overcook as this wil leave the chutney dry.
6. When all the liquid has been absorbed and the mixture is of a soft consistency, let it cool for a few minutes.
7. Pour through a funnel into the sterilised jars.
8. Cover each jar with a waxed disc and seal with a vinegar-proof lid while still hot.
9. Store in a cool, dry, dark place for 8 weeks before using.
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