Tomato & Basil Chutney

30 Aug

Once all the passata, dried tomatoes and tomato sauces are made I generally make some chutnies. This one is a bit of a gem, a slightly spicy, chunky tomato chutney excellent with barbecued food or anything else for that matter.

*2 kg ripe tomatoes peeled and chopped
*400g strong onions finely chopped
*20 cloves garlic
*100ml olive oil
*1 tsp cracked black pepper
*1 tsp sea salt
*4 tsp black mustard seeds
*1tsp wild fennel seeds
*1-3 fresh red chills de-seeded and finely chopped
*1 tsp Spanish smoked paprika
*150ml Balsamic vinegar
*100g sugar
*Basil, finely shredded

Fry onion with salt and pepper until soft, add garlic add tomatoes spices and vinegar and cook for one hour until pulpy adding more water if necessary to keep a good consistency. This chutney should not be too dry, add sugar bring to the boil and cook a further 30mins until thick but not dry, stir in fresh basil. Ladle into warm sterilized jars and seal. It stores for at least 2 years in a cool dark place. Once opened keep in the fridge.


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