End of Season Tomato Chutney with Dehydrated Apricots

The versatility of tomatoes is to be truely worshipped and of course, enjoyed. Bottle it up, and save it for later - the art of preserving in it’s finest form.

I think we can all agree that at the end of the season, the biggest worry you have is what to do with that big bowl (sometimes even 2 or 3 or 4!) of mixed tomatoes that you have had to pull off the stalks prior to the winter. Throwing them away would be heart breaking, but most of them are too unripe to eat whilst others, maybe a little floury due to the lack of warmth or reduced direct sunlight. This is where the beauty of preservatives comes in, in full swing! Slow cooked, paired with a number of other flavours and bottled up to be enjoyed whenever, wherever and whoever with!

Along with whatever tomatoes you have left, add them all in along with the sweetness of the dehydrated apricots, juiciness from ripe red tomatoes and the vinegars that help with acidity and flavour… you have a life saver and show stopping chutney at your beck and call.

This chutney is the perfect accompaniment to any breakfast toasts, fritters, meats, pizza sauce base or a little on top of the a gooey poached egg. it will keep on the shelf, sterilised, for around 2 years and once opened, store in the fridge for up to 2-3 months ( although it probably won’t last that long).

Mixed Tomato and Dehydrated Apricot Chutney

Ingredients

• 1x400gram tins of tomatoes

• 1/2 400 gram tin of tomatoes filled with water

• 1/2 kilo green tomatoes, roughly diced

• 4 onions, thinly sliced

• 10 dehydrated apricots, roughly chopped

• 1/2 cup Balsamic vinegar

• 1/2 cup white vinegar

• 1/2 cup dark malcavado sugar

• 1 1/2 cups white sugar

• 2 tsp salt

• 2 sprigs thyme

Method 

Place onions and apricots in a large pot with salt and one tablespoon of canola oil on high heat. Sauté for 3-5 minutes or until the onions begin to turn translucent. Add remaining ingredients and mix well. Bring to a boil then reduce heat to low/medium for a gentle simmer. Cook for 30-40 minutes or until the mix has reduced in size and turned a deep red. 

Remove thyme sprigs and pot into sterilised jars. Keep in room temperature place for 1-2 years, unopened. Refrigerate once opened and keep for 1-2 months.