Darra’s Tomato Chutney

Polytunnel

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We love the Autumn here at Sea View House. Its a time of plenty in our garden and polytunnell.
We grow a number of tomato varieties including ‘Black Cherry’ ‘Gardener’s Delight’ and ‘Moneymaker’ and use them every morning for breakfast.

By the end of August we always have an excess and what left over after looking after our neighbours we use to make “Tomato Chutney.”

We serve the sweet and slightly spicy chutney with our St Tola Goats Cheese Fritata.

2 1/4 lbs Tomatoes (We use our homegrown organic tomatoes)
1 Onion
3 garlic cloves
1/4 pint cider vinegar
7 ozs. light brown sugar
1 tsp. salt
1/2 tsp. chilli flakes
4 cardmon pods
1/4 mixed spice

Dice the tomatoes and onion.
Crush the Garlic.
Put all ingredients in together in a heavy pot and bring to the boil.
Turn the heat down and let it simmer for about 2 hours or until reduced in volume by half.

Pot up using sterilised jars.
The chutney gets better with age.

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