A COUPLE SUMMERS AGO, I PROMISED TO TEACH A canning class in which we’d make a spicy tomato chutney. At the time, of course, I had no such recipe and so spent the weeks before the class making a progression of batches before hitting upon a winner. This one, with its Indian-inspired palette of flavors was far and away the most delicious and interesting. Now, I make it each year for nibbling and gift giving.
2 teaspoons mustard seed (brown or black)
2 teaspoons fennel seed
2 teaspoons celery seed
1 teaspoon coriander seed
⅛ teaspoon cayenne pepper
2½ cups/600 ml distilled white vinegar
2 cups/400 g granulated sugar
5 pounds/2.3 kg plum or Roma tomatoes, peeled, cored, and chopped (see page 164 for peeling instructions)
1 teaspoon salt
In a dry skillet, toast together the mustard, fennel, celery, and coriander seeds over medium heat until they begin to pop and smell fragrant, about 3 minute. Pour the seeds into a small bowl and combine with the cayenne. Set aside.
In a large pot, combine the vinegar and sugar and simmer over high heat until the sugar dissolves. Add the tomatoes and the seeds. Stir to combine and bring to a boil. Reduce heat to medium and cook, stirring often, until the tomatoes have reduced and developed a thick, spreadable consistency, about 1 to 1½ hours.
After the chutney has cooked for approximately 45 minutes to 1 hour, prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover with water, and bring to a simmer over very low heat.
When the chutney is finished cooking, ladle it into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).