Tomato Chutney

Our pot-grown tomato plants rewarded us with a good haul of fruit this year.  With the approach of Autumn and forecast strong winds, we needed to harvest and use them... so we decided to make chutney.  The recipe used was originally for just green tomatoes but we decided to make a mixed tomato version of it.

The ingredients used were -

1.8kg tomatoes, washed and chopped
675g onions, peeled and chopped
450g cooking apples, peeled, cored and chopped (we used ready pureed frozen apples)
450g brown sugar
600ml cider vinegar
225g seedless raisins and sultanas
25g root ginger, bruised
tablespoon chilli flakes
2 teaspoons of salt

Having chopped and chopped and chopped the tomatoes and onions, they were placed in our huge chutney pan... the apple was also added, as was 300ml of the vinegar.  This was then cooked over a medium heat until the contents were soft (took about 30 minutes).

Using a spatula to mix the contents of the pan, we than added the fruits and place a bag containing the ginger and chilli into the pan (we attached ours to the pan's handle).  This was then mixed through and cooked for about an hour.

Once the chutney started to thicken, the sugar, remaining vinegar and salt was added. Stirring the chutney thoroughly, the chutney was brought up to simmering and left to thicken - stirring regularly to avoid burning/sticking.  (To remind us to stir the chutney, we set the timer for 15 minute)  It took about an hour for the mix to thicken.

The bag of ginger and chilli was removed and then we potted the chutney in sterilised jars, allowed it to cool and will leave for

the flavour to develop for at least 6 weeks before eating it.

We like to serve the chutney with cheese or spicy potato wedges.  If bottled in pretty jars, it makes a lovely gift - perfect for a foodie's Christmas!

Chilli Con Carne

 We needed an easy slow cooker meal so, having checked the ingredients available, decided on Chilli.  This is a bit of a 'make it up as you go along' recipe at the best of times.

The ingredients we used were

1 Tablespoon oil 
2 onions, chopped
1 Tablespoon tomato puree
2 tins chopped tomatoes
450g pork mince
1 green pepper, deseeded and cut into large dice
dash of tabasco
slop of red wine
tin red kidney beans (drained and rinsed)

To serve -
Taco trays (we use Discovery ones)
Grated cheese (cheddar for us)
Guacamole and Sour cream dip - from a prepacked Tex Mex trio.

First of all, the oil was heated in our wok over a medium heat.  The chopped onion was added and left to soften for a few minutes.  Then the tomato puree was added, mixed through and the heat was reduced for about five minutes to allow the paste to cook through.  At this point, the slow cooker was switched on to the high setting.

Then the green pepper was added to the wok and left to cook for a minute. Next the mince was added and browned, the tinned tomatoes, wine and tabasco was stirred through.

Once the chilli was mixed, it was transferred to the slow cooker and the setting was reduced to low.  It was then left for about 5 hours.

When we were almost ready to eat our meal, the red kidney beans (which had been drained and rinsed) were added to the slow cooker mix and stirred through.

The taco trays were warmed under a low grill and the dips were placed on the table.

Finally, it was a case of 'self assembly' and eating without cutlery (always the mode of choice for Sous Chef J).

This made enough for 4 generous or 6 smaller portions.  Half of the chilli was cooled, transferred to a pyrex dish and put in the fridge for a midweek meal.  It could easily be frozen but make sure it's reheated thoroughly after defrosting and, more importantly, MARK UP what you put in the freezer! (It's my New Year's Resolution to only put things in the freezer that have been labelled... so far I am sticking to it)