September is traditionally a month for making the most of late-summer produce, and homemade chutney is a fantastic way to turn fresh tomatoes into something that can be enjoyed long after the meal is over.
Sweet, tangy and gently spiced, this Tomato & Red Pepper Chutney pairs beautifully with cheese, sandwiches, cold meats and crackers.
Ingredients
- 1kg ripe British tomatoes, chopped
- 2 red peppers, finely diced
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 200g soft brown sugar
- 250ml apple cider vinegar
- 1 tsp ground ginger
- 1 tsp mustard seeds
- ½ tsp chilli flakes
- Pinch of salt
Method
- Add all the ingredients to a large, heavy-based saucepan.
- Stir everything together and bring gently to the boil.
- Reduce the heat and simmer uncovered.
- Cook for approximately 60–90 minutes, stirring regularly, until the mixture has reduced and developed a thick chutney consistency.
- Once ready, carefully spoon into clean, sterilised jars while still hot.
- Seal and allow to cool completely.
Always follow current food-safety guidance for sterilising, storing and preserving homemade chutneys.
A Different Way to Enjoy Tomatoes
Tomatoes are often associated with fresh summer dishes, but preserving them opens up a completely different range of possibilities.
The natural sweetness of ripe tomatoes works beautifully alongside vinegar, sugar and spices, creating a chutney that’s sweet, sharp and savoury all at once.
Once opened, it makes a delicious addition to sandwiches and cheese boards or can be served alongside burgers and other savoury dishes.
You could even make a few jars as homemade gifts.
It’s a great way to celebrate the versatility of tomatoes and bring a little taste of the tomato season into the months ahead.
