Spices and flavourings
All manner of spices can be used in tomato relishes – either use as an infusion or add to the mixture during cooking. For a more subtle spiced flavour, wrap whole spices in a small square of muslin, tie securely with kitchen string and tie the bundle to the pan handle to make removal easier at the end of cooking. Peppercorns, cardamom pods and allspice all add a warm flavour note, while dried chilli, star anise and Szechuan peppercorns add a bit of a kick. Before bottling cooked relishes, taste and season to taste, if necessary.
Vinegar and sugar
Red and white wine vinegars and cider vinegars are lower in acid than malt vinegars, so are suitable for most chutneys and pickles.
Raw or unrefined sugars give a deeper flavour than white sugars. Soft light brown sugar and golden caster sugar add sweetness without masking the flavour of the tomatoes.
Peeling tomatoes
Make a cross on the bottom of each tomato with a knife and put in a bowl. Cover with boiling water, leave for 30 seconds and drain. When cool enough to handle, peel off the skins.
Serving suggestions
- Serve the chutney alongside home-made burgers and sausages
- Tomato chutney is great in sandwiches and with cold cuts of meat
- For the best-ever cheese on toast, spread a little of the relish on your toast before melting the cheese (above)
- Homemade ketchup is just heaven – try adding it to a bolognese sauce for an added depth of flavour.