For Chutney.

This recipe is shared as part of Fork In The Road and Refugee Community Kitchen’s end of the season fundraiser at the Pavilion Cafe  on the 28th of October 2018. To find out how you can donate or volunteer for Refugee Community Kitchen and aid the support of people in the U.K. and Northern France visit HERE

Spicy Tomato Chutney

Prep:20min › Cook:40min › Ready in: 1hr Makes 24 portions or 4 x 200ml jars
An easy basic chutney that you could add a choice of ingredients to depending on what you might have to hand. You could add fruit to the tomatoes while whizzing them up or you could add pieces of fruit and veg into the chutney while it’s cooking for a chunkier version.
It tastes lovely with the tempered spices, but is also good without if the whole spices are not available.
You could also vary the spicing to make a different flavour of chutney. i.e use Moroccan spices or Szechuan pepper and Chinese mixed spice.
Add apples, plums, apricots, grated root veg, peppers, roasted aubergine, courgette, use what you have … what’s in season etc…
8-10 ripe tomatoes or 500ml tomato passata
fresh root ginger, chopped
3 cloves garlic, chopped
3 green chillies (or so) -Whole spices (optional)
2 cloves
1 cinnamon stick
1tsp whole cumin
2 tsps brown mustard seeds
1 bayleaf
1 cup sugar
3/4 cup vinegar
2 onions, diced
1 dessertspoon garam masala
1 teaspoon chilli powder (to taste)
1 tablespoon curry powder
2 tablespoons sultanas or other dried fruit
Salt and pepper
1. Fill a saucepan with water and bring to the boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
2. Purée tomatoes with ginger, chillies and garlic in a food processor or blender.
* If using passata miss out these first 2 stages and add ginger, garlic and chilli after the onions.
3. Temper whole spices in some hot oil (if tempering spices).
*To make the chutney more simple you could use some or all of these whole spices, or miss out this step altogether.
4. Sauté onions until golden brown, add the curry powder and garam masala and stir in the rest of the ingredients.
5. Simmer over medium heat until thick, keep stirring and check seasoning, Cook for around 40 minutes or until it is sticky and reduced.
6. Cool and refrigerate until ready to use, or sterilise jars and preserve the chutney.
*To sterilise jars and lids, wash thoroughly and rinse, place in the oven at 140c for 10 mins
Spoon the chutney in the jars while they are both still hot and put the lids on, store in a cool place until ready to use.

Shared by Morven Lindsay, volunteer for Refugee Community Kitchen in Edinburgh