Got tons of tomatoes? Make this gluten-free tomato chutney/relish recipe!
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
One of our favorite meals used to be French bread or Irish soda bread, cheese (Kerrygold Dubliner cheese about $4 for 1/2lb), pickles, chutneys. Very, very British meal, so easy to put together when you want to both eat and be lazy at the same time. I used to make homemade pickled onions with malt vinegar, again a very British thing and none of the other vinegars have the same flavor as the non gluten-free malt vinegar. And don’t forget we loved malt vinegar on our chips (french fries). At least we can still make chutneys/relishes that marry wonderfully with bread, but also with grilled meats, wraps, add to meat loaves, burgers, breakfast bagel, whatever you fancy. In England we don’t tend to ‘can’ our preserves. I’ve found that this keeps well in fridge for about a month and is a small enough quantity to easily make again. My mother would make large quantities in a huge 3 foot across preserving pan. I found if I put hot relish in oven hot sterilized jam jar and lid that had been simmered in boiling water, tightened, then lid made popping sound after some minutes as sign of a vacuum.
We love this on a toasted Against the Grain roll with Dubliner cheese, and keep you going breakfast of portions of cooked bacon/ham/sausage with egg stirred in just so it holds together, not scrambled, on top of ATG roll with tomato relish underneath.
makes enough for about 2 12oz jam jars
1. Put all ingredients in a 6-8 cup pan. Cook covered over a low heat until very soft, liquid is reduced and almost gone, line is left in tomatoes when you draw wooden spoon through.
3. Original recipe said this would take about 30 minutes. I left the lid on and stirred it every now and again. Took less time, and I cooked it until liquid had evaporated even with lid on. You can smell the sugar smell when it is ready. Larger quantities will take longer. You need to cook it with lid on to start so that all vegetables become soft. You can then remove lid and cook until juices are evaporating. Don’t let it burn or become too dry.
3. Remove from heat, remove bay leaf and thyme stems and pour into sterilized glass jars. Let mellow for a day and then use it.