AUTUMN FRUITS AT CHRISTMAS - TOMATO & CHILLI CHUTNEY - from natures pantry.

                                                     

Its that time of year again when those of us who grow our own fruits and veg, tend to be overloaded with an abundance of natures goodness.  I have a glut of super juicy tomatoes, screaming out to be made into something...anything. I've done the usual 'Ragu' sauces, the soups, even pesto ( not so lucky with this!) I wanted something that I could eat later on in the year and invoke a sweet reminder of the past summer days.... CHUTNEY.

AH YES CHUTNEY - a  beautiful condiment for any serious cheese lover and bread maker.  Chutney is a sweet and spicy mix of fruits and veg combined together with vinegar, spices and sugar, to produce this 'sticky-thick' jam type substance that brings the taste of any decent cheese out of its shell, gives your taste buds a sensational workout of flavours and transports you back to those soft Autumn days.

So with bowls full of sweet juicy tomatoes I decided to make TOMATO AND 'BIRDS' CHILLI CHUTNEY. The chilli's are from Thailand, Birds chilli's , that I planted in the springtime and have flourished under the Egyptian sun. They are hot when eaten straight from the bush, and I have wept a tear or two when trying them, but when combined with other ingredients, they give a 'slight kick' taste to food, but can be hot if you use the seeds!! I opted to use 2 green chilli's as my family do not like it to be 'burning' ! ..... pfwww and NO SEEDS.

EQUIPMENT

Sterilised jars

Large saucepan

Lables

baking paper or proper 'jam' paper

STERILISED JARS:

I have been collecting all my old glass jars from various other sauces we have used up.  Put these in a bowl of hot soapy water and give them a really good clean, remove the labels and scrub the 'glue' off.   Change the water and put them to soak in hot water , lids as well - NO SOAP THIS TIME. Leave until ready.

                                                                                  

INGREDIENTS: 

1 -1.5 kg of sweet juicy tomatoes

2 green or red Birdseye Chilli's - other types can be used 

2 medium white onions

1 teaspoon of mustard seeds

1 teaspoon black peppercorns

2-3oz raisins

*500ml Malt Vinegar ( brown) or white vinegar 

2 teaspoons mixed spices - (I used 7 spice mix which is lovely and spicy )

1-tablespoon olive oil

DIRECTIONS FOR MAKING:

Chop up the tomato's in to 'rough' pieces - not too small

Chop up the onions in to medium pieces

**Cut the chilli in half, de-seed and roughly chop

                                                                       

                                                                       

NEXT:

Heat the olive oil in a large saucepan and add the mustard seeds - allow them to 'pop'

                                                                          

On popping, add the rest of the ingredients and bring to the boil - keep stirring all the time.

                                                                          

After 5 minutes, reduce the heat and leave to simmer, uncovered - approx 2 hrs - when all of the 'juice' has evaportated.

BE CAREFUL YOU DON'T BURN THE BOTTOM OF THE PAN! a little bit of 'juice' is ok

                                                                     

Back to the sink - take the jars and lids out and leave them to drain on the 'rack' - water will drip through.  Try to avoid touching inside the jars as they are now sterilised.

When the 'chutney' is ready - transfer into the sterilised jars, almost to the top -  put a 'round' cut out baking paper over the mixture and screw the lid on tight.  Label your creation and leave on the counter to cool down.  These then can be  stored in a dark cupboard , ready for Thanksgiving, Christmas or whenever you want to transport yourself back to summer fall.

                                                                         

                                                                         

Me, well to big a temptation to put ALL the jars away - so today we had Jalepeno Jack cheese, Olive bread and  Chutney - did it taste good?  YOU BET IT DID ...well someone has to try it just in case!!!!!.....

                                                                           

                                                                           

                                                                              

If you enjoyed reading my post, then thank you - I hope it inspires you to go try 

You are welcome to come follow me as new friends are always welcomed

HAPPY FALL TO YOU ALL 

* Malt vinegar is best - I had to use white as no brown in Egypt!

** chilli seeds - don't disgard them- put on silver foil and put in the sun to dry out - then you can use these in chilli's etc