United Kingdom Tomato Chutney
The typical ploughman’s lunch includes crusty bread, hard cheese such as cheddar, Stilton, or Cheshire, fruit, pickled onions, and pickles or chutney. Tomato chutney, with its sweet, pungent bite of vinegar and raisins, is the perfect accompaniment to many dishes. A long simmer blends the complex flavors, while the red pepper flakes lend a bit of heat. Recipe Servings: Makes 3 cups (700 ml) of chutney
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (400 g) sugar
- 3 cups (700 ml) cider vinegar
- 2 tbsp (30 ml) minced peeled fresh ginger root
- 2 1/2 tsp (12.5 ml) salt
- 1 1/2 tsp (7.5 ml) coriander seeds, crushed lightly
- 1/2 tsp (2.5 ml) dried hot red pepper flakes
- 3 lbs (1.4 kg) plum tomatoes, peeled, seeded, and quartered
- 3 onions, chopped
- 1 cup (150 g) golden raisins
Directions
- Combine sugar, salt, red pepper flakes, ginger, and coriander with vinegar in a pot. Heat mixture until sugar dissolves, stirring frequently.
- Add tomatoes, onions, and raisins, and bring mixture to a simmer. Simmer for 1–2 hours, or until it thickens.
- Remove chutney from heat and allow it to cool. Chill in the refrigerator.
- Covered and refrigerated, the chutney keeps for 3 weeks.
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