Bitter Tomato Chutney RecipeOrigin: African Fusion Period: Traditional |
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The bitter tomato is an African fruit that represents two species of the nightshade (Solanum) family of plants that are related to tomatoes, but even more closely related to aubergines (eggplants). Typically they are used fresh in soups and stews, but can also be dried for storage. They are also closely related to the Australian bush tomato and I've adapted a classic Australian recipefor Bush Tomato Chutney as the basis for this preserve. Ingredients:
6 ripe tomatoes, finely diced 
Bitter Tomato Chutney Preparation:Method:Combine the bitter tomatoes, fresh tomatoes, onions, chillies and garlic in a pan. Add just enough vinegar to cover then stir-in the sugar and salt. Add the mango and ginger then bring the mixture to a simmer and cook, covered, for 1 hour until the ingredients are soft. Whisk together the cornflour and water to form a smooth slurry and add to the chutney. Continue simmering until thickened then spoon into heated and sterilized jars. Secure with vinegar-proof lids and store for at least 3 weeks to mature before opening. |
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