This tomato chutney recipe is thick and sweet, almost like a jam, but still with a slight tang from the citrus fruits and vinegar. It is easy to make and delicious with cheese in particular. It also goes well with cold meats. We like to serve it in cheese sandwiches when it goes particularly well with mild cheese, such as Wensleydale, Cheshire and Tasty Lancashire.
Most chutneys include spices as well as fruits, but I wanted this one to be quite mild to go with these particular cheeses. If you wanted to spice it up a little, you could add 1/4 of a chopped red chilli.
This recipe only makes 1 cup which keeps in the fridge for about three weeks. Of course you can increase the quantities very easily and then can the chutney properly so that you can keep it for much longer while the jars are sealed. This makes it a good recipe for using up tomatoes in the summer.
Time: 1 hour and ten minutes (not including cooling)
Makes 1 cup
Keeps for up to three weeks in the fridge
2 chopped tomatoes (fairly small chunks)
1/2 small finely sliced onion (or two shallots)
60ml 1/4 cup white wine vinegar
1 tablespoon white sugar
1 tablespoon soft brown sugar
1/2 tablespoon raisins
Pinch of salt
Zest and juice of 1/2 orange
1 tablespoon fresh lemon juice