Every year we end up with some tomatoes with splits, dents and holes in them and they’re perfect for making chutney. I simply cut away any damaged pulp and use the rest to make this sweet and spiced chutney that is delicious on mature cheddar and crackers.

INGREDIENTS
Makes 400ml
olive oil
500g tomatoes
1 red onion
5 garlic cloves
30g ginger
2 tsps garam masala
(or curry powder)
1 tsp white wine vinegar
200g sugar

• Cut away any damaged pulp then roughly chop the tomatoes. Heat a tablespoon of olive oil in a large frying pan over a medium heat then add the tomatoes to the pan and cook for 25 minutes, stirring regularly until the water has evaporated then tip the tomato paste into a bowl.

• Put a tablespoon of olive oil in the pan on a medium heat. Peel the onion and chop into quarters then blitz in the food processor until finely chopped then add to the pan. Cook for 3 minutes until the onion is soft.
• Peel the garlic and ginger then put them both into the food processor and blitz until finely chopped then add to the pan and cook for a minute. Add the spices, salt and vinegar and stir.
• Return the tomato paste back to the pan and add the sugar then stir for 2-3 minutes while the sugar melts then turn off the heat.
• The chutney will thicken as it cools. Store in sterilized jars and enjoy with cheese and cold meats or serve with curries.