A tomato chutney so delicious, you’ll want to put it on everything

TOMATO CHUTNEY
Makes around 900ml

1.5kg tomatoes
500g onions, chopped
1 tablespoon salt
3 garlic cloves, crushed
300ml cider vinegar
250g brown sugar

Spice Mixture 
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
½ teaspoon crushed black pepper
½ teaspoon paprika

1. Bring a large saucepan of water to a simmer. Have a bowl of cold water ready. Cut a small cross on the bottom of each tomato. Plunge the tomatoes, a few at a time, into the simmering water for about a minute. Use a slotted spoon to transfer them to the bowl of cold water. Peel the tomatoes and discard the skins.
2. Chop the tomatoes into quarters or smaller, depending how chunky you want your chutney, and put into a large bowl. Add the onion and salt and tumble to mix well. Cover the bowl and set aside for 12 hours or overnight. The next day, drain the tomato mixture through a sieve and discard the liquid.
3. Ensure you have enough sterilised jars and lids and place them in a low oven to keep warm until the chutney is ready.
4. Tip the tomato mixture into a large heavy-based saucepan. Add the garlic and vinegar and bring to a steady simmer for 20 minutes.
5. Meanwhile, put the ingredients for the spice mixture in a dry frying pan and toast over medium heat until aromatic. Remove from the heat and lightly crush in a mortar and pestle.
6. Stir the spices into the tomato mixture. Cook for a further 5 minutes.
7. Add the sugar, stirring until dissolved. Continue to simmer for 30-40 minutes, stirring regularly, until most of the liquid has evaporated. The chutney should have a thick, glossy consistency.
8. Remove from the heat and pour the chutney into the warm, sterilised jars. Seal immediately.
9. Leave the chutney for at least two weeks for the flavour to develop. Store in a cool, dry place for up to a year. Once opened, keep in the fridge and use within 2–3 months.

Note: Chutney is delicious served with sausage rolls, lamb chops, sandwiches or a chunk of cheddar cheese.

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The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.