Chutneys

HOW TO

• First things first—those tomatoes must be peeled. While some might skip this step, trust us: a smoother, silkier chutney awaits on the other side. Fill a large pot with simmering water, and prepare a bowl of ice-cold water nearby. With a small, delicate cross cut into the base of each tomato, gently lower them into the hot bath for a minute or so. They’ll loosen their skins like petals in the sun. Scoop them out with a slotted spoon and plunge into the cold water. Once cooled, the skins will slip off with ease. And don’t toss those skins! Lay them out to dry and later grind them into a ruby-red tomato powder—wonderful in soups and sauces.

• Now, chop your tomatoes into neat little chunks and place them in a large bowl. Dice the onions to match, and add them in too. Sprinkle with the salt and give everything a cheerful stir or gentle shake. Cover with a sheet of greaseproof paper and a plate, then let the mixture rest for 12–24 hours. This quiet pause helps draw out excess moisture and deepen flavour.

• The next day, drain your tomatoes and onions in a sieve or colander—save the fragrant liquid if you fancy, it’s delicious added to soups or even a cheeky Bloody Mary.

• Tumble the tomatoes, onions, and chopped dried chillies into your preserving pan. Add the garlic and pour in the cider vinegar. Let it all come to a gentle simmer for 15–20 minutes, giving it the occasional stir as the scent begins to bloom.

• While the chutney simmers, it’s time to toast your whole spices. Add the cumin, coriander, fennel, and mustard seeds to a dry frying pan and warm over medium heat. They’ll begin to pop and release their earthy perfume. Once golden and fragrant, tip them out and crush lightly in a pestle and mortar—or a coffee grinder if you prefer, but keep the texture rustic and not too fine.

• Stir the toasted spices into your chutney, along with the paprika and black pepper. Let it all mingle and cook together for another 5 minutes.

• Now add the golden sugar, stirring slowly until it dissolves and the mixture becomes rich and glossy. Keep it simmering gently for another 20–30 minutes, stirring often, until most of the liquid has evaporated and everything is lusciously thick.

• Make a paste with the cornflour and a splash of water, then stir it in to help thicken the chutney to that perfect, spoonable consistency. Cook for a final 5–10 minutes, then remove from the heat.

• Ladle the hot chutney into warm, sterilised jars, pressing down to remove any air pockets. Seal them up promptly while the chutney is still hot.

• Now, the hard part—patience. Let your chutney rest for 2–3 weeks so the flavours can marry and mellow. Store in a cool, dry, dark cupboard for up to a year.

• Once opened, pop into the fridge, where it will keep happily for up to 3 months. Perfect with cheeses, cold cuts, or spooned generously onto a crusty doorstep of bread.