The tomato glut
Slow Cooker Tomato Chutney Slow cookers are ideal for making small batches of chutney, there’s minimal fuss and longer, slower, cooking effectively ‘matures’ the chutney so it’s ready to eat.
Ingredients 2 medium-large onions, diced 900g prepared tomatoes, diced 1 average- size cooking apple, peeled, cored and diced 1 fat garlic clove, finely chopped 150g soft light brown sugar Small piece of ginger, grated 1½ teaspoons chilli flakes 130ml cider vinegar 2 teaspoons white mustard seeds ¼ teaspoon salt (optional)
Method You will need a 3 litre capacity slow cooker Combine all ingredients except salt in slow cooker pot. Set to high. Cook with lid off for 30 minutes. Stir thoroughly and replace lid until everything is bubbling. Once this is happening partially remove lid: angle cross-ways on an oval cooker or wedge open with a wooden spoon on a round one. Continue to cook for approximately 6 hours stirring occasionally. Check for seasoning and add salt (if using). Cook for a further 1-2 hours with lid off. Once a trail made by drawing a spoon across the chutney no longer fills with liquid, stop cooking and whiz briefly in a food processor or use a stick blender. Reheat in a saucepan to boiling point and transfer to hot, sterilised jars. Refrigerate once opened.
Above: Slow Cooker Tomato Chutney Inset top: Quick Tomato Relish Inset right: Skinning tomatoes