We are now producing more tomatoes in our small home aquaponic system than we can use at home and in our restaurant, and it now makes sense to explore other means of preserving our produce.
Set out below a simple recipe for Tomato Chutney that I have modified to use what I am currently growing.
800g Tomatoes (peeled and chopped)
200g Gooseberries (or any small berries for that matter)
A handful of fresh mint (finely chopped)
3 celery sticks (chopped)
2 apples (peeled, cored and chopped)
2 onions (peeled, chopped)
200ml Brown Vinegar
250g Brown Sugar
30ml Curry Powder
10ml Ground Ginger
10ml Dry English Mustard
5ml Ground Cinnamon
Combine all ingredients in a large (preferably cast-iron) pot or sauce pan. Stir over medium heat until sugar has dissolved.
Bring to the boil, reduce heat and simmer uncovered for about 2 hrs or until chutney is thick. Pour into hot, sterilized jars and seal when cold.
The above recipe made two large jars like this and it tastes “delicious”.
Enough for now.