A delicious chutney to make if you have a glut of fresh, ripe tomatoes. It's great served with burgers and steaks. Makes two 450g jars.
- 900g ripe tomatoes, skinned, deseeded and quartered
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 6 whole cloves (tied together in a small clean piece of muslin)
- ½ teaspoon ground ginger
- ¼ teaspoon dried chilli flakes
- 1 teaspoon salt
- 200ml white wine or cider vinegar
- 250g caster or light brown sugar
- Put the tomatoes, onion, garlic, spices, chilli flakes, salt and vinegar in a large pan.
- Simmer for 20 minutes, or until the tomatoes and onions are soft, stirring occasionally. Remove the pan from the heat and stir in the sugar to dissolve.
- Return the pan to the heat and simmer gently, uncovered for 20-25 minutes, stirring occasionally until the vinegar is absorbed and the chutney is thick and jam-like.
- Discard the muslin and spoon the mixture into warm, sterilised jars. Seal with a wax disc and cover. Leave the jars in a cool, dark place for at least 1 month to mature before eating.