Another festive favourite mixed tomato chutney
This year my tomatoes didnt really ripen, I had 15 tomato plants which mainly consisted of green tomatoes. Chutney is a great way of using these usually wasted fruits up. I have plenty of jars of this chutney, I harvested (well my mum did) the remainder tomatoes in October. I quickly batched these up so they would be perfect for a christmas gift. This is my tried and tested Nigel Slater recipe
Recipe
Ingredients:
- 900g tomatoes, mixed green and red
- 350g onions
- 90g raisins
- 250g light muscovado sugar
- 1 medium sized, hot red chilli
- 1 tsp salt
- 2 tsp yellow mustard seeds
- 300ml white wine vinegar
Method:
- Halve the tomatoes.
- Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan with the raisins, sugar, chilli, 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.
- After about 25 minutes cooking, add the ripe tomatoes and continue to simmer.
- Then spoon into sterilized jars and seal.
To add an extra christmassy feel, you can add trimmings around the lid, I have put a latte spoon to make this as a complete gift as you can see from the picture.
This is a simple recipe, I urge people to try it!! You will love it!
My current theory is when it comes to Christmas, it seems to get harder and harder to buy for loved ones each year, during 2012 I have decided I am going to try and test several recipes which i believe will make the perfect Festive treat!
I have 'borrowed' this recipe from the good food site. I have had a go at this tonight, it is still on the fridge so not sure how well this will turn out. I will post up a picture as soon as it is set.
Ingredients:
500ml Whipping Cream
500g golden granulated sugar
50ml Baileys
150g white chocolate
Method:
- Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.
- Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
- At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.
Although the recipe doesnt advise, I would say let the mixure boil for approx 30-40 mins.
Enjoy! xx
Edit: first batch didnt work out, wouldnt set. Ensure you keep it boiling for 30 minutes, you will notice it thicken up quite a bit keep stirring to ensure it doesnt burn. I noticed the spatular had the fudge setting on it already in the pan
Above picture bubbling nicely, just before its ready to add the white chocolate
Above mixture poured out in the tray ready to set (hopefully)
Picture above, 3 boxes of fudge waiting for delivery of cellophane bags and also fudge attempt number one makes great pouring sauce, in jars ready to go
