Fresh Tomato Chutney Recipe
April 20, 2012
One of my first topic requests from a reader was for a traditional tomato chutney recipe. I apologise Michael that it has taken so long! I hope that you the wait is worth it, I think it is ????
To make the chutney I wanted to use my home grown tomatoes. I can’t resist adding my fresh herbs and ingredients from my garden when I cook so some baby capsicums snuck into the pot. I have had a burst of capsicum activity in the garden and there are lots of little ones developing at the moment.
This recipe is adapted from my old Home Economics school cook book, Cookery The Australian Way, Cameron et al.1980. It is an easy recipe to prepare and cook. I am looking forward to enjoying my fresh tomatoes and capsicums in the chutney over the cooler months.
As with all chutney, the flavor develops over a period of weeks of resting. I made this version earlier this week and it has been eaten with a few meals already as we couldn’t wait to try it. It has a rounded full flavor with a slight sharpness from the vinegar. This will mellow as it sits for the next few weeks.
This is one of the recipes I made each summer from our tomato harvest. It is a family favourite frequently on our meal table.
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