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Auckland, North Island, New Zealand
Wine tour operator, wine writer and lapsed physiotherapist. "Nature abhors a vacuum. I personally hate dusting."

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Saturday, March 10, 2012

Sunday Chutney Sunday - the Tomato Chutney Recipe



Today is Chutney Sunday.  It was commemorated by the Irish band, 2U and sung by Bozo – in ‘Sunday, Chutney Sunday’ (Relish Records ©1992). 




Yesterday I chopped 15 pounds of tomatoes and 30 onions with the help of our charming Swiss homestay student Sofi. “At least we can say we cried together,” she joked.  Her suggestion of submersing the onions after peeling them was a good idea and helped reduce the tear gas scenario somewhat.
After that, I sprinkled salt of the three pots of tomato/onion mix and left them for 12 hours to sweat it out.  This morning – drained the liquid and added the final ingredients.  Right now – I have three pots bubbling away merrily and the house ‘stinking’ of vinegar (according to Miss 9).

Then it’s a matter of reducing the mix over a few hours and finally thickening it with flour and mustard before bottling. 

Like a good wine, chutney improves with age. About 12 months is right – all the flavours blend together and the chutney is just right for cold meats, with cheese, or curries.

Here’s the recipe:

Phil's World Famous Tomato Relish

2 pounds (1Kg) tomatoes, chopped: finely as you can be bothered.
3 chillies cut finely
4 onions, chopped finely
1 tablespoon dry mustard
2 tablespoons salt
1 tablespoon curry powder
2 cups brown sugar
3 tablespoons plain baking flour
2 1/4 cups malt vinegar,
then 1/4 cup malt vinegar

Put tomatoes and onions into a non-metal bowl. Sprinkle with salt and leave for 12 hours. Drain off liquid formed. Put vegetables, sugar, first measure of vinegar and chillies into a preserving pan. Boil gently for 1& ½ hours, stirring frequently.

Mix mustard, curry, flour and second measure of vinegar to a smooth paste. Stir into relish. Boil for 5 minutes. Pack into hot sterilised jars (heat in oven). Makes about 4 small jars.

For extra flavour:  
Ginger dry or fresh (grated), cumin, cinnamon, cloves, 5-spice, and fennel:  ground – about 3 tsp of each
Garlic: 6 cloves - fresh, peeled & sliced.
(All added with the mustard, curry, flour mix.)
I get a bit ‘creative’ with amounts – but that should be right for two pounds of tomatoes 

Phil runs food and wine tours in Auckland New Zealand.

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