If you’ve got a glut of tomatoes all ripening at once (yes, this is me!) here’s a delicious recipe to turn them into an autumnal spiced chutney. I’m already excited to open up a pot this winter to enjoy with my Christmas cheeseboard!
This yummy chutney is spiced but not spicy – I don’t like anything hot – although you are welcome to add chillis if you’ve grown some and prefer a spicy chutney.
In fact, you can customise the recipe however you like – if you don’t like cinnamon or sultanas you can leave them out, or if you’ve got some apples or plums you’d like to throw in, go for it!
I’ve shared the step-by-step recipe video on my YouTube channel so please have a watch to see how I made my all-time favourite tomato chutney…
It’s simply a case of simmering down the chutney mixture until it becomes a thicker, sticky, jam-like consistency. It took about an hour of blipping on the hob for my chutney to be ready to jar-up, but it’ll all depend on how wet your mixture is.
What do you think? Will you have a go at making some chutney for yourself this year? Have you got a glut of tomatoes from your veggie patch? I’ve also been roasting tomatoes and then freezing them in portions, ready to defrost and throw into a bolognese or chilli in the future – so that’s another idea for storing those extra tomatoes!
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