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Spiced Tomato Chutney

It’s the end of another tomato season, which means we’re busy in our kitchens making Oven-Roasted Tomatoes and this stupendously delicious chutney. Nothing short of magnificent served alongside a simply prepared piece of beef filet, this chutney will also stand in as an able partner with cheeses and bread or crackers, or serve to brighten up a run-of-the-mill sandwich with its richly savoury flavors.

Spiced Tomato Chutney

2 onions, finely chopped
2 garlic cloves, minced
2 medium or 1 large red bell pepper, deseeded and chopped
1 red chilli, minced (use to taste, depending on the heat of the chilli, we used a Red Cherry Hot)
2 lb. 4 oz. tomatoes, chopped
16 fl. oz. malt vinegar
12 oz. light brown sugar (about 2 cups lightly packed)
4 oz. dried currants or raisins (1 cup)
2 tsp. mustard seeds
2 tsp. black onion (nigella) seeds
2 tsp. smoked paprika
1 3-4” cinnamon stick

Place all ingredients in a large, heavy-bottomed pan and bring to the boil. Adjust the flame down to achieve a brisk simmer, and cook for 1–1½ hours, until thick and jammy.

Store in refrigerator once cooled. (Or, ladle into warm, clean jars and process for 15 minutes for long-term storage.)

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