The transition to fall is complete. Cooler, shorter days do not encourage lively growth from the tomatoes in the veg garden. The days of Caprese Salad may be behind us. There are a myriad of options for tomatoes regardless of their shape, size and ripeness level. Instead of separating what remained of the crop the entire stock was earmarked for chutney.
This rainy Saturday morning proved to be the perfect opportunity for preserving. I had been looking forward to this day for awhile. Chutneys fill the house with a rich smell of cooking spices and with the heat of summer gone the lengthy cooking time gently warmed the kitchen. As far as preserving projects go fruit butters and chutneys are fairly hands off, once combined all of the ingredients burble away on their own. It’s not until the final stages of cooking that a watchful eye is required. The results are a loosely spreadable delight with deep umami flavor. It is best enjoyed on a cheese plate, with cold meats, and roasted dishes.
Adapted from The Forgotten Skills Cookbook, Darina Allen
- Tomato 2 pounds
- Apple peeled, chopped 1 pound
- White Vinegar 1.5 pints
- Garlic 2 cloves, crushed
- Onion 1 pound
- Ground Ginger 2t
- Ground Clove 2 t
- Demerara Sugar 12 oz
- Cane Sugar 12 oz
- Sultana raisins 12 oz
Combine all ingredients. Cook over low-medium heat until the volume has reduced by half and the chutney has a loose, jam-like consistency. Keep a careful eye as the project nears its final stages to avoid scorching the pan. Prepare the jars while the chutney cooks. Then, fill and seal. I like to make chutneys and forget about them for the better part of a month. Forgotten Skills recommends two weeks minimum.