This recipes for tomato chutney is going to be my go to for many reasons. Firstly, it is utterly delicious. And secondly, it is easy to make. Double the recipe when you make this to have some for ‘right now’ and more for later.
Head straight on to the Recipe For ♥ Tomato Chutney ♥
We have a prepaid electricity meter at home which means I have to stay on top of things. For a long time I merely purchased a set Rand amount each month. And then during hard lockdown I was able to use up what we had paid for in advance. In July when our tariff increased I decided to change how I was buying electricity. Our power is provided on a sliding scale. The more you buy, the more you pay. The first 600 kW/h are on the lowest price bracket and I started off buying slightly less than that. Well, this plan of mine failed dismally. Not only do we use more than that a month, in winter we use a lot more. And this winter was particularly bad as it was extremely cold. The heater in our bedroom stayed on for 4 months, using up a lot of power.
Today’s inspirational recipe from Lavender and Lime ♥ Tomato Chutney ♥ #LavenderAndLime Click To Tweet
I had not looked at our meter since the beginning of the month so I did not notice the drop off during October. Then early one Monday morning Dave’s phone rang. It was the alarm company informing him the electricity to the house had been turned off. Dave went downstairs to look at the meter as I had a suspicion we had run out of electricity. And I was correct. Buying more could not wait until the morning as our geyser would be cold. So at 2am, there I was, online buying more units for our meter. My experiment was a grand failure and I did not go back to sleep for ages after that. So now I am back to purchasing a set amount each month. And hopefully by next winter we will have enough in reserve. Are you on prepaid or postpaid electricity?
Click on the links for conversions and notes.
- 15 mls olive oil
- 1 onion, peeled, cut in half and thickly sliced
- 1 clove garlic, finely chopped
- 30 mls fructose
- 5 mls fennel seeds
- 2.5 mls coriander seeds
- 2.5 mls cumin seeds
- 2.5 mls ground allspice
- 0.625 mls chilli flakes
- 1 quill cinnamon
- 250 g cocktail tomatoes, cut in half
- 15 mls apple cider vinegar
- 15 mls water
- Place the oil into a medium saucepan and heat over a medium temperature
- Add the onions and cook until completely soft
- Add the garlic, fructose, fennel seeds, coriander seeds,allspice, chilli flakes and cinnamon
- Stir to combine and leave to cook until you can smell the spices
- Add the tomatoes and cook for 2 minutes
- Add the vinegar and water, stir and leave to simmer for 20 minutes
- Remove from the heat and leave to cool slightly before removing the cinnamon and bottling
- Refrigerate and use within one week
Inspiration published on Lavender and Lime December 10:
- 2018: Butter Bean Hummus
- 2017: The Midnight Line
- 2016: MareSol
- 2015: Ginger Ice Cream
- 2014: Raphaels at Asara
- 2013: Pickled Plum Sorbet
- 2011: Food Quiz Number 68 For A Friday
- 2010: Thai Inspired Sirloin Stir Fry
14 thoughts on “Tomato Chutney”
Looks and sounds delicious! I love chutney, particularly those made with tomatoes.
This one is so good, I hope you try it 🙂
This must be super flavourful – loving the spices blend!
It really was!
Mmmmm I love the spices in this!
My favourites as well 🙂
I have never heard of such an approach to buying electiricity – seems like it requires lots of planning and vigalance…
A lot of vigilance indeed 😉
very nice post
I can tell from the ingredients that this will be spicy and nice. Look forward to making it when tomatoes are reasonably priced again.
Let me know if you do make it 🙂
We don’t prepay our electricity–it would probably be a shock if I had to pay that close attention to it (the bank actually pays it for me so I don’t even need to look if I don’t want to)!
I enjoy chutney and make a green tomato chutney that has many of the same ingredients!
I am finally on top of this but would hate to not know how much it costs us 🙂