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Today I thought I would do another post promoting the wonderful harvest bounty we have at this time of year. Usually by now, those who grow their own tomatoes are inundated with them and might be wondering what can be done with such a glut…they can be dried or bottled or canned but the one recipe I like the best is to make tomato chutney. It is not difficult to do and you have your Christmas list sorted…Chutney originates from the Indian subcontinent and can be dated back to 500 BCE. It is often a tomato relish, peanut garnish or a yogurt, cucumber and mint dip in it’s original form. However, the recipes we see today are usually the Anglo version, which feature less spices, vinegar and sugar. They accompany meats, often cold, cheese and salads. An off shoot of the original tomato relish chutney, tomato chutney is great with ham, chicken, in sandwiches and rolls and with cheese. Here is an updated recipe for Red Tomato Chutney from the famous Victorian cookbook, Mrs Beeton’s Guide to Household Management.
Extra Facts: By the age of 24 in 1861, Mrs Beeton had already written her book on household management. She died at the age of 28 in 1865.
Check out my other recipes, Dorset Apple Cake and Cheese Scones here. More info on Mrs Beeton can be found here.
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Mrs Beeton photo from bing.com
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