Tomato chutneys

I was in Aberdeen today for a meeting. How many people do you know go to Aberdeen and return back home (in my case the West of Scotland) on the same day, not many especially as it is 6 hours journey in total. I didn't get to do any sight seeing, that only happens if I stay overnight. So as tired as I am, I am here with another blog entry (oh you know I like it really).
Right now though, I thought I would share some tomato chutney recipes I made with some of my tomatoes. I know I said I wasn't going to make any because of the lack of space and lack of jars, but a new friend had persuaded me with a 'swap' of one of her home-made preserves providing I made a chutney out of my tomatoes. So how could I resist such an offer, plus what else was I going to do with all those tomatoes?! None of you are nearby for me to share them fresh with y'all.

This is the Spicy Tomato and Apple Chutney and the one below it is Red Tomato and celery chutney. The cooking apples came from a fellow plot-holder (Thank you) and the celery is shop bought (grown in Britain), I am sure someone on the plot is growing them, but I haven't seen them to ask for a veg swap, so shop bought it had to be. And the chillies, ah I cheated just a little bit, because I did not grow my own chilli plant from seed. About a month or two ago, I was tempted and bought it from a garden centre, so it's kinda mine.

I filled three jars, all different sizes, because that is all I had. D labelled them Daddy, mummy and kiddie winks.

Spicy Tomato and apple chutneyIngredients
1 kg ripe tomatoes, chopped
2 onions, peeled and chopped
100g raisins or sultans
1 large cooking apple, peeled, cored and chopped
300g sugar
225 red wine vinegar
2 teaspoon salt
½ tsp all spice
½ ground ginger
½ freshly ground black pepper
1 tsp cayenne pepper
1 red chilli, sliced
Method
Place all the ingredients in a wide pan and bring up to the boil, stirring. Continue to simmer over a low heat, uncovered, stirring regularly to make sure the bottom does not burn for about 1 hour or until it is thick and pulpy. Pour into hot, sterilised jars and cover while the chutney is still hot. Leave to mature for 1 – 2 weeks before eating. Adapted from Rachel Allens Rachel’s Favourite Food at Home
and Red Tomato and celery chutneyMakes 2.7kg
Ingredients
450g onions, minced
1 large head of celery, peeled of stringy outer skin and sliced
900ml malt vinegar
½ teaspoon black pepper
1 teaspoon allspice berries
½ teaspoon of ginger powder
1 teaspoon of celery seeds
1 ½ teaspoon dried chilli flakes
1 kg ripe tomatoes, chopped
450g cooking apples, peeled, cored and chopped
2 teaspoons salt
Generous pinch of cayenne pepper
350g light soft brown sugar
200g sultanas or raisins
Method
Place the onions and celery with half of the vinegar and all of the pickling spices (not salt or cayenne) in a large pan. Bring to the boil and then simmer for about 30 minutes, until almost tender. Add the tomatoes and apples, the remaining vinegar, and the other ingredients. Bring to the boil, stirring frequently, and continue to cook slowly, uncovered for 1 ½ -2 hours, or until the chutney is thick and there is no liquid left on the surface. Stir from time to time, to prevent sticking. Spoon the chutney into cooled sterilised jars and seal. Store for 2 – 3 weeks before using. Adapted from Best Kept Secrets of the Women’s Institute Jams, Pickles and Chutneys