Ethel’s Homemade Red Onion and Red Tomato Chutney
The Experimentation Continues
Having made eight jars of chutney in total this week unbelievably I still have leftover green and red tomatoes from our one fruitful plant.
There is also some bits and bobs such as fresh garlic, red onions and shallots which need using up so my quest for a different type of Chutney began this morning.
With just a little research online I managed to gather a few ideas and suggestions before going off at a tangent and creating Ethel’s Homemade Red Onion and Red Tomato Chutney.
Make sure you have enough suitable jars, lids or covers and that the jars are scrupulously cleaned and turned upside down to warm in a very low heat oven while you get busy making this chutney.
Remaining Produce After Today’s Culinary Adventure!
Surprisingly Quick and Easy to Make
- 1k Red and Green Tomatoes, mainly red, Washed, thinly sliced and drained
- Four medium size Red Onions, Peeled, washed and thinly sliced
- One Shallot, Peeled and thinly sliced
- 1/2 Bulb Garlic, Peeled and roughly chopped
- 140mls Malt Vinegar
- 20mls Balsamic Vinegar
- 20mls Apple Cider Vinegar
- Dessert spoon Honey
- 260g Soft Dark Brown Sugar
- Pinch Cinammon
- 2tsps Sea Salt
- 1/2tsp Ground Brown Pepper
- Put the liquid into a large pan and turn the heat to a low boil
- Thinly slice the tomatoes discarding any bad pieces or skin blemishes. I also discarded some of the seeds as my tomatoes are heavily seeded
- Peel and wash the onions, shallot and garlic and cut as recommended above
- Add the sugar and honey to the liquid turning the heat up slighty to a medium boil. I used a squeezy bottle of honey
- When the sugar and honey have dissolved add the prepared tomatoes, onions, shallot and garlic to the pan. Stir well
- Add the cinnamon, pepper and salt to the pan and stir well again. If you like chilli try adding some chilli pepper but not too much
- Leave the pan over a slow boil heat checking and stirring occasionally
- When the mixture has begun to thicken stir and check. If the consistency is starting to resemble jam it is ready to bottle up
- Remove the pan from the heat and using an oven mitt remove the warm jars from the oven
- I use a large plastic soup come stew ladle to scoop the hot Chuttney out of the pan
- Place a plastic funnel in each jar and scoop the Chutney in each. Take care as the chutney will be very hot.
- Ensure the top and putside of the jars is free from Chutney by wiping clean.
- Tap each jar to ensure there are no air bubbles. Add a wax disc wax side down to form a good seal on the hot Chutney. While still warm add a round cellophane cover securing with a rubber band. Damp it slightly placing it with the dap side up for a tight seal when the Chutney cools.
- Alternatively secure a double layer of clingfilm over the top of the filled jar before adding a screw lid
Making this Chutney
Hints and Tips
- The Chutney is suitable for vegetarians and vegetarian cooking
- Adjust the ratio of garlic and onions to tomatoes to taste
- Open windows while cooking
- Wash utensils, chopping board and surfaces regularly to limit strong cooking and preparation smells of onion and garlic
- Cooking time varies from 1 to 2 hours. This batch took 11/2 hours
- The result is a sweet chutney that still has a tang but with a slight aftertaste of honey
- This Chutney will compliment Wensleydale cheese which is a crumbly white cheese but will also taste good with many other English cheeses such as Cheddar and Red Leicester
- Serve as a dip, a garnish or add to sandwiches
More of Ethel’s Chutneys
- Bumper Tomato Crop From One Plant Perfect For Green ...
Our one small tomato plant grew beyond expectation and produced a bumper crop. Making green tomato chutney with added garlic proved to be a good idea.
- Ethel’s Homemade Sweet Rich Chutney
Needing to use garden produce quickly this sweet yet tangy chutney made easily and quickly looks set to become a family favourite
© 2018 Ethel Smith