We love the Autumn here at Sea View House. It’s a time of plenty in our garden and polytunnel.
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 is left over after looking after our neighbors we use to make “Darra’s Tomato Chutney.” We serve the sweet and slightly spicy tomato chutney with our St Tola Goats Cheese Frittata.
Darra’s Tomato Chutney. Recipe
2 1/4 lbs Tomatoes (We use our homegrown organic tomatoes)
3 garlic cloves
1/4 pint cider vinegar
7 ozs. light brown sugar
1 tsp. salt
1/2 tsp. chili flakes
4 cardamon pods
1/4 mixed spice
Sterilize your jars and lids.
Dice the tomatoes. Peel and dice the onion.
Crush the Garlic.
Put all ingredients in together in a heavy pot and slowly bring to a boil.
Turn the heat down and let it simmer for about 2 hours or until reduced in volume by half stirring reqularly
Pot up using sterilized jars.
The chutney gets better with age.