Smoky Tomato Chutney Recipes

SMOKY TOMATO CHUTNEY

Steps:

• First of all, drain the sun-blush tomatoes of excess oil and pat dry with kitchen paper. (If using mi-cuit tomatoes, there will be no need to drain them.) Then heat a small, heavy-based frying pan and dry-roast the coriander and mustard seeds over a medium heat, turning them over and stirring them round for 2 minutes to draw out their flavour. Then crush them together with a pestle and mortar - not very much; they just need to be broken up. Now, making the chutney is going to be a lot easier if you have a food processor. In the past, an old-fashioned mincer was used for chutneys, and a processor is even faster, but if you have neither, then you just need to chop everything uniformly small. Add the sun-blush (or mi-cuit) tomatoes to the food processor and chop till roughly ¼ inch (5 mm) in size. Then add the fresh tomatoes and process briefly until they are the same size. Now pour the whole lot into the pan. Next, add the garlic and onions to the processor and process these to about the same size. Then transfer them to join the tomatoes and add the crushed spices, pimentón, sugar, vinegar and salt. Bring everything up to simmering point, stirring all the time, then, when you have a gentle simmer, reduce the heat to low and let it cook very gently, uncovered, for 3-3½ hours. It doesn't need a great deal of attention - just come back now and then to give it a stir to prevent it sticking. The chutney is ready when all the liquid has been absorbed and the mixture has thickened to a nice soft consistency. The way to test for the right moment is by using a wooden spoon to make a trail all the way across the top of the chutney - if the trail fills with vinegary juices, it's not ready; when the spoon leaves a trail that does not fill with juice, it is. You need to watch the chutney carefully at the end because undercooking will make it too sloppy and overcooking will make it dry. When it is ready, allow it to cool a little and pour it through the funnel into the hot, sterilised jars, filling them as full as possible. Cover each one straightaway with a waxed disc and seal with a vinegar-proof lid while it's still hot, but don't put a label on until it's cold. Store the chutney in a cool, dry, dark place for 8 weeks to mellow before using. To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.