Tomato and Cranberry Chutney

Even though we are big fans of chutney in this house, I had never made before. For some reason I felt a bit intimidated and thought it would be a long, arduous process. Nothing could be further from the truth. Of all the edible gifts I made this year, this chutney was the easiest to make.

bookworm_chutney1First, wash your bright, red, fresh cranberries. Don’t they look nice? Don’t be tempted to have one, they are really sour! I speak from -sour- experience.

Wash the cherry tomatoes, too. You can have a couple of these, they are tasty.

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Put the cranberries and tomatoes in a saucepan. Add the dried cranberries and chopped red onion, and pour in the water. Simmer over medium-low heat. After a couple of minutes, you’ll begin to hear popping noises. You are not imagining things, it just means the cranberries are bursting and releasing their juices.

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Add in the vinegar, sugar and spices. Allow to simmer for around 30 minutes.

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When it’s done, the chutney will look thick and vibrant. You know it’s the right consistency if you can draw a wooden spoon along the bottom of the pan and see the base for quite a few seconds before the mixture pools back in.

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Pour the chutney into sterilised jars while still hot, and seal. I saved some chutney for Quality Testing, my favourite part of the cooking process. I had a bit of the chutney on its own and it was very good, but when I had some with a little bit of mature cheddar it was a combination made in heaven.

bookworm_chutney6So tie ribbons around the jars and gift to people you love, I promise that you are going to be their favourite person.

Here’s the easy-peacy recipe, adapted from Cider with Rosie.

chutneyrecipe

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