1 cup tiny cherry tomatoes, halved
400g white onions, roughly chopped
150g dark muscovado sugar
150g Demerara sugar
1 tsp salt
1 tsp cinnamon
2 tsp yellow mustard seeds
300ml white spiced Vinney vinegar
Put the green fruit, together with the onions, into a large stainless steel or enamelled pan with the sultanas, sugar, cinnamon, salt, mustard seeds and vinegar.
Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
Add the ripe tomatoes and continue to simmer until thickened. This took about 2 hours for mine, as the tomatoes threw out an awful lot of liquid. I also had to squash the tomatoes down a lot as green San
Marzanos seem to be incredibly resistant to cooking down, those little Italian rascals.
Spoon into sterilized* jars and seal.
Yes, I know I said I have four jars, but three photographs better.
Thank you Mr Slater! Now all I have to do is wait a few months and then, cheese and chutney sandwich, you are mine.
*I sterilise my jars by running them through the dishwasher on 65º and then baking them in the oven for 10 minutes to dry them out thoroughly. A seal can be achieved by running the full jars through the dishwasher again on 65º. It’s a lot easier than dealing with jars and boiling water!