Delia's Smoky Tomato Chutney recipe. It will make roughly ten jars, depending of course on the size of the jars. 500g light brown sugar. Great to serve with hamburgers and sausages, and lovely with sharp Cheddar cheese. Cover with a piece of baking parchment and a plate. I even bought a jar (over £3!!!!) This sweet-sour chutney allows you to enjoy the flavour of the British tomato right through winter. So as the Courgettes are going mad, I decided to get on and make some. If you prefer a milder chutney just use the sweet, mild pimentón. 1 tsp salt. And best of all it's delicious! Stir a dollop or two into yogurt to make a great spicy dip, mix some with cream cheese to spread on toast, or put under the cheese in cheese on toast (if nothing else this week, you'll thank me for that one). Smoky Tomato Chutney: Bottom image Pimentón – smoked paprika – gives a smoky flavour to this dark, luscious, red tomato chutney. It takes at least an hour to really caramalise the onions and then at least another hour for the simmering. 1–3 tsp dried chilli flakes. Bachelor's jam This is also known as officer's jam but it's really not a jam at all. I picked up this recipe for free at my local supermarket. River Cottage Squash, Tomato and Apple Chutney. - it was Onion Marmalade actually, and was too "stiff". Many, many thanks to Hugh for donating his preserves recipe to Accumul8 and you can follow River Cottage here on Twitter. Then it’s just a matter of prepping and adding the other ingredients. River Cottage ‘Glutney’ Hugh says “This is a River Cottage classic: a ‘multiple choice’ chutney, designed to help you use whichever seasonal fruit and veg are plentiful. by David on 2 April 2011 in Recipes. I picked up this recipe for free at my local supermarket. Apple and tomato combine well with the onion, sultanas and curry flavours in this recipe to make great chutney for bread and cheese, or even some corned beef. I recently ran out of home-made chutney - a very bad state of affairs, as I like chutney with most savoury things! This recipe for tomato chutney is hands-down the best recipe for a condiment that is a favorite of everyone on both meat, vegetables, and more. Add the chillies, garlic, cumin and allspice, and stir for a minute. have a look for glutney [a river cottage recipe] it's all mix and match stuff chutneys sort of sweet and sour so apples and sultanas etc give it the sweetness. Peel (see my quicker peel technique here), core and chop the tomatoes and place in a large stock pot. 1kg cooking or eating apples, peeled and diced. 1 thumb-sized nugget of fresh or dried ginger, roughly chopped. I even bought a jar (over £3!!!!) Go on, have a go. The German name, Rumtopf, seems far more appropriate for what is... Bottled raspberries This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam runs the River Cottage Preserve Making courses. And best of all it's delicious! 12 cloves. Ingredients: 750ml white wine (or cider) vinegar. It’s the first thing I make sure to make enough of when tomatoes are in season – we never want to run out of this tomato chutney! Great to serve with hamburgers and sausages, and lovely with sharp Cheddar cheese. How to make tomato chutney. Easy Homemade Tomato Chutney: Tomato chutney is a great way to store that glut of tomatoes that happens every time this year. I’ve been meaning to develop a recipe for green tomato chutney for ages and this was the final kick up the butt to actually do something about it. 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