Winter is almost here and the days are certainly shorter, and to be honest I’m finding work is getting in the way of my stomach. So today I decided to take the afternoon off and see to some jobs that need seeing to. We picked the last of our summer crop of fruits and vegetables about 2-3 weeks back and our home has been littered with bowl of things in need of consuming.
The tomato season just past was a great one for us and will be something I’ll be gassing on about for years, “remember that summer of ’12-’13” I’ll say “that was a doozie” and then I’ll be off to predict today’s weather with my bones and potter about the garden. This may sound like the actions of an old man but to be honest it could be this weekend. I can’t wait to get old, midday naps, complaining about the government and what are those kids doing on my lawn.
So what to do with all these tomatoes? We’ve already made Pasatta, Tomato jam and Tomato chilli pickle, So now its time for some Chutney. You can pretty much make any combination of chutney you like but I’m adding eggplant to this one for something different and the fact that I have one lonely eggplant sitting in the fridge. The recipe is simple and an easy place to start if you haven’t bottled your preserves before, just don’t burn it. Simples.
1 kg ripe tomatoes
250 g brown onions, chopped
250 g eggplant, finely chopped
2 cloves garlic, finely chopped
1 teaspoon sweet paprika
1 teaspoon brown mustard seeds, crushed
250 g sugar
300 ml white vinegar
1 teaspoon salt
Clean and chop the tomatoes and add them to your pan, add salt and stir over low heat for five minutes. Add all other ingredients taking care to stir until sugar has dissolved, then increase heat and bring to a boil. Reduce heat and simmer for 50-60mins until a nice thick chutney like consistency in achieved then bottle in sterilised jars. Like any chutney this will improve over time and should be ready for its first taste in a month but will last unopened in your larder for at least a year.