Whatever you want to call it,tomato chutney or relish is delicious. Sure it’s a bit “nanna”, but I’m already one part nanna, one part pregnant 30-year-old, and three parts Betty Crocker anyway. It’s a given.
I made this as gifts over the Christmas period, and kept a little over for myself. It’s everything a good chutney should be – tangy yet sweet and full of tomatoes. And easy to make. Kept in a little jar with a frilly lid cover, and you’ve got yourself a one delicious nostalgic condiment. My mother even said it resembled my own nana’s chutney and for an old-fashioned gal like me, that’s high praise indeed.
I usually eat it on cheese sandwiches which reminds me terribly of Stephen Fry, as he was fond of a chutney and cheese himself. It’s also delicious on crackers with cream cheese, as a dip for fries or veggies, as a sauce on just about anything, or even added to soups for a little boost. As far as condiments go, it’s quite versatile.
This one is even made with canned tomatoes, which brings the costs down considerably, and the flavour is not compromised. Promise.
Tomato Chutney Relish Recipe
2 large red onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans chopped tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 tablespoon salt
Freshly ground black pepper
1. Place all ingredients into a large pot over medium-low heat. Cook 10 minutes, stirring occasionally.
2. Bring to a boil, reduce heat to low and simmer 1 hour until mixture thickens. Stir now and then.
3. Transfer into sterilised jars (I boil mine for 10 minutes), and seal.
There now, doesn’t even just reading that make you want to don an apron?