Tomato chutney

This season in my central Sydney vege patch i was spoilt by a HUGE crop of truss tomatoes (Trussty Truss variety) - they were medium in size, red as rose, plump and juicy.

With more tomatoes than we could moe through, i thought it was time to make this years batch of tomato chutney.

I chose to try Little and Friday's Tomato Relish recipe from their first recipe book...edited slightly to suit my chutney preferences! 

Ingredients

2.7kgs tomatoes, chopped (i did a mixture of red and green)

1kg onions, finely chopped

3 cloves fresh garlic, crushed

600ml white wine vinegar

2 cups white sugar

1 tbsp salt

1 tbsp fennel seeds

1/2 chilli powder

1 tsp ground ginger

1 tsp mustard powder

Ground pepper

Method

Combine all of the ingredients in a large pot. If you dont have a large pot, you can start with two medium sized ones and once the chutney starts to soften and reduce pour one of the pots into the other.

Heat the pot on medium heat. Simmer for 2 - 4 hours and add pepper to taste. Stir during the cooking time to ensure the chutney doesn't stick to the bottom and burn. The mixture will go thick and look rich in colour.

Just as your chutney is finished cooking, sterilise 4 medium sized jars in the oven. Preheat the oven to 120°C. Wash jars and lids in soapy water and rinse. Place (non-plastic) lids and jars on the oven rack and heat for 20 minutes. Remove jar ands lids from the oven and place on a clean tea towel. Pour chutney immediately into the jars. Let cool a little bit on the bench, then put the lids on. Put through a hot water bath in a pot - google for instructions.

Enjoy on crackers, savoury brioche, sandwiches, in pasta sauces, with cheese...