This chutney is a cooked version unlike other chutney’s on this site. I like a smooth chutney so I have used cherry tomatoes. The chutney is sieved at the end of the cooking process which means that you do not need to peel the tomatoes. The flavour of the chutney depends on the ripeness and flavour of the tomatoes, so this is a good one to make at the end of summer when there are plenty of tomatoes going cheap in the markets. As long as you use sterilised jars it will keep well in a dark cupboard for up to 6 months. Its a great way to perk up left over turkey at the Christmas, to bring back echoes of the summer when it’s cold and dark. It also tastes equally good with thai fish or chicken cakes or burgers from the BBQ !
You will need 2 or 3 jam jars (depending on size)
To sterilise the jars either put them through a hot cycle in the dishwasher or wash by hand and pop into the cold oven and heat up to around 100C fan/120C non fan)
25g ginger, peeled and chopped (you are going to blend it so don’t worry about getting it uniform)
2 cloves of garlic, peeled
1 red chilli ( use more if you prefer it hotter and it also depends on the heat of your chilli. Taste a little before you add it to the dish and decide how much to use and whether to remove the seeds or not)
2 tbsp fish sauce
400g cherry tomatoes
200g soft brown sugar
75ml sherry or white wine vinegar
Put the ginger, garlic, chilli and fish sauce into a small blender and blitz until you have a paste. Put the paste into a saucepan and add the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and cook gently for around 20 minutes until you get a thick jam like consistency. Place a fine sieve over a jug and pass the chutney through the sieve, pushing the solids against the bottom of the sieve to extract as much flavour and chutney as possible.
Pour the sieved chutney into the sterilised jars, put on the lids and leave to cool.
Keep in the cupboard, but once opened store in the fridge.