Final Harvest

Despite the tomato crop being beset with blight I think we have done very well this year over 25 LB of Tomato's not including those already eaten. Some for freezing, damaged ones for mixed tomato chutney, cherry tomato's for eating like fruit now, Green tomatos to ripen in Conservatory. Its better than I expected.



Red and Green Tomato Chutney

• 4 pounds ripe tomatoes
• 1 (1 inch) piece fresh ginger root
• 3 cloves garlic
• 1 3/4 cups white sugar
• 1 cup red wine vinegar
• 2 onions, diced
  
  
  Directions
  
  
  Puree tomatoes with ginger and garlic in a food processor or blender.
  
  Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick (at least an hour more like 2). 
  
  
  
  Heat jars in oven, fill with chutney and seal, keep a check on the jars, but it should last a whole year is sealed well. 
• Enjoy;)

• 1/4 cup golden raisins
• 2 teaspoons mixed spice
• 1 teaspoon chili powder
• 1 pinch paprika
• 1 tablespoon curry paste