Spiced Tomato Chutney · Jess Lea-Wilson
We’re going to make a bold claim with this recipe – it might be our favourite chutney of all time. It’s best made at the end of a hot summer, when it feels like the trugs of tomatoes will never stop coming.
Don’t be put off by the lengthy ingredients list – many are likely to be in your spice cupboard already and don’t be tempted to skip toasting the spices as this will really amplify the flavours. Opening the chutney too early can result in a harsh, vinegar-forward flavour, so be patient. The resting time will help to develop the flavour and balance everything out.