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Tomato Chutney from l’Auberge de Neercanne

Tomato Chutney from l’Auberge de Neercanne

As we have enjoyed a mild autumn, many tomato plants were still laden with fruit and able to ripen beautifully. Those vines placed in parts of the garden which are less sun-drenched, have remained greener and firmer, producing a different taste to the sun-ripened variety, but still equally edible and tasty.

At L’Auberge we strive to waste as little as possible and so use the year’s last tomato harvest to produce a delicious chutney, that will also become a flavoursome base for new tomato dishes in 2021.

Raymond Remmen – l’Auberge de Neercanne

What you’ll need

Tomato Chutney

3 Red onions, brunoise cut 6 Red chillies, finely chopped
230 ml. White wine vinegar
50 ml. Ginger syrup
100 ml. Apple juice
175 g. Cane sugar
10 g. Salt
2 kg. Tomatoes, chopped
30 g. Potato starch
2 Limes, zest and juice
3 Preserving jars

Method

1. Add red onion, white wine vinegar, ginger syrup, apple juice, cane sugar and salt into a saucepan and bring to the boil.
2. Add red chillies.
3. In a separate bowl, form a paste by mixing potato starch with lime zest and juice.
4. Just as the ingredients reach boiling, add the potato starch mixture to the saucepan.
5. As the mix thickens remove the saucepan from the heat and add the tomatoes.
6. Stir well and spoon warm mixture into preserving jars.
7. Seal the jars well and soak in boiling water for 15 minutes.

The longer you wait to eat the tomato chutney, the better it will taste! We recommend letting it mature for at least 2-4 weeks.

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