TOMATO AND PLUM CHUTNEY

By Paul Heathcote on Oct 14, 09 10:52 AM

IF YOU have some tomatoes lying around, make the most of them by mixing them with some of the fruit which is in season now.

There are always plenty of plums around and they make for a great chutney.

It is a wonderful accompaniment to paté or cheese - or both on the same plate, for that matter. Make sure you sterilise the jars you use well, with boiling water from the kettle - but, once made and bottled, they will probably keep all year.

TOMATO AND PLUM CHUTNEY

Ingredients

1 tbsp olive oil

1 tbsp black onion seeds

1 tsp fennel seeds

3 red onions, peeled and chopped

275g light brown sugar

1kg ripe tomatoes, chopped

6 plums de-stoned and cut into quarters

1 bulb fennel, chopped

150g sultanas

300ml white wine vinegar

Sea salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan and add the onion and fennel seeds. After a minute or so they will begin to splutter and become aromatic.

2. Add the red onions and cook for 3-4 minutes until slightly softened, before stirring in the sugar. Increase the heat slightly and stir frequently as the sugar dissolves.

3. After 6-8 minutes, the onions should begin to caramelise slightly. At this point add the tomatoes, plums, fennel, sultanas and the white wine vinegar.

4. Season with salt and black pepper and leave to simmer, stirring every few minutes. After 35-40 minutes the liquid in the pan should have disappeared and the mixture will be quite sticky. If the chutney is too runny, cook for a further 10-15 minutes.

5. Remove the pan from the heat and taste to check the seasoning, adjusting if necessary.

6. Divide the mix between sterilised jars and leave to cool. Store in a cool dry place away from direct sunlight and leave to mature for 2-3 weeks before eating.