Tomato and Capsicum Chutney

This is what I’ve been enjoying regularly this winter. I thought it’s a good time to share this recipe with you – as cherry blossoms and daffodils show up for us in the South, it’s harvest time for lots of you in the Northern Hemisphere.

Jarring up summer harvests is a wonderful way to stretch those abundant goodness through the winter. I always feel pretty good knowing just a few spoonfuls of the homemade chutney is packed full of wholesome veggies! It’s really not that fiddly a process once you’ve tried it.

This chutney recipe is the result of my experiments. I tend to find store-bought chutneys too sweet, so this recipe does not make a very sweet chutney. It has a good, rich capsicum flavour, with just a little hint of heat from ginger and jalapeños.

The following ingredients make a 10 litre pot:

  • 4 Kg ripe tomatoes (doesn’t matter if they’ve just started splitting)
  • 2 Kg apples (just get the cheapest, sour ones are fine)
  • 1 Kg capsicum
  • 3-4 large onions
  • 1 garlic bulb
  • 3 cm piece of ginger finely sliced then cut into strips
  • 1 large leek
  • 400g dried currents (or raisins if you like sweeter chutney)
  • 1/4 cup sliced jalapeños
  • 1/4 cup mustard seeds
  • 3 tablespoons fresh chopped thyme (or 1 tablespoon dried)
  • 1 tablespoon fennel seeds
  • 1 tablespoon ground nutmeg
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 500ml red wine vinegar

Follow these steps:

  1. Chop up apples, capsicum, onions, and leeks. Peel and roughly chop garlics.
  2. Put everything into your large pot and heat until it boils.
  3. Turn the heat down to let it gently simmer for 1-1.5 hours until pulpy and thick.
  4. Have a little taste and see if you’d like to add some more sugar or salt. Stir in well if you do.
  5. Keep the chutney barely simmering, use another large deep pot and boil your jars together with the lids for 10 minutes.
  6. Very carefully, use tongs to get the jars and lids out of the boiling water. I always wear silicon rubber gloves while doing this. Pour the water back in the pot so you have empty jars. Shake the lids to get rid of dripping water but don’t worry about getting the jars or the lids dry.
  7. Ladle the simmering chutney into the a jar as full as you can without over flowing. Try to get the jar full to within 0.5cm to the rim.
  8. Screw on the top and invert the jar so it’s standing on the lid. It’s a really good idea to be wearing mitts while handling the jars.
  9. Repeat the process until you’ve jarred up all the chutney. Your last jar is probably not full, but don’t worry about this – you will start eating this jar right away. If you are patient enough, let the rest mature for at least a month before enjoying – the flavour does develop over time.
  10. Turn the jars back upright to let them cool. As they cool, you will hear the metal lids go “pop”, which indicates good seals.
  11. Well sealed jars should keep for months and months! The first time you open one, the lid should pop. If a lid is not concave and did not pop when first opened, you may need to throw that jar away. Once opened, store the jar in the fridge and it should keep for up to a month since it’s opened.

I hope this recipe comes in handy for some of you who may have an abundance of garden harvest lately. I also made a green tomato chutney/pickle that I enjoyed very much this winter. You can check it out here 🙂

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4 thoughts on “Tomato and Capsicum Chutney

  1. Pingback: Playful Bodies Need Good Fuel | Imported Kiwi

  2. Pingback: Cooking for a Family Feast | Imported Kiwi

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