By the way, it's perfectly safe to cut sugar (or substitute dry seasonings, etc.) from a canning recipe that also calls for vinegar as the sugar is used mainly for flavor. But as we moved towards a more healthy, whole foods lifestyle, I started to feel bad about all the sugar I added when making the tomato chutney.
This homemade chutney is simple to make and is particularly good served with a hard cheese Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering.
You can find such a large variety of tomatoes, each one with its own unique qualities, that add a wonderful different array of flavours to homemade chutneys. Here, I’ve used green tomatoes as they are a bit more sour and firm, but feel free to use red ones if you like – it will still taste amazing.
Cook for 3 to 4 minutes, then add the tomato mix. Cook for a further 5 to 10 minutes, then add 1 teaspoon of sea salt followed by the sugar and mix well. This chutney can be served hot or cold and will keep in an airtight container in the fridge for 4 to 5 days.