Kris: As you can see, our tomatoes have done really well this year. Two of our plants even grew over 2 metres tall!
Caroline: I’m very proud of our tomatoes.
Kris: Now we have so many tomatoes it’s time to start making chutney and passata. My favourite varietal that we have grown are the Black Russian’s.They are the tastiest tomatoes I have ever eaten. I decided to make some spicy tomato chutney to match with some aged cheddar and a Victory Hop Devil IPA.
Caroline: We grew a bunch of different heirloom varieties, but my favorite must be the Black Russians (Kris is a copycat). They don’t get super red when they’re ripe, more of a purpley-green. But MAN are they delicious. We’ve got more then we can eat each night.
Spicy Tomato Chutney
2 kg tomatoes
2 brown onions
3 tbs grape seed oil
1 cup raw sugar
2 tbs grated ginger
1 tsp tumeric
1 tbs chilli flakes
1 tbs garam masala
1 tbs smoked paprika
salt and pepper
Fry off the sliced onion on a medium heat
Add the sugar and spices
Fry for a few more minutes
Add the tomatoes
Reduce the heat and simmer until thickened (at least 2 hours depending on desired thickness)
Season with some salt and pepper
Place into sterile jars
Allow to cool and store in a dark cupboard
Caroline: A quick note about sterilizing jars, heres how I do it:
Wash jars and lids in hot soapy water
Place jars and lids on a baking tray in an oven at 150 C (300 F) for at least 15 minutes
Spoon chutney into jars while both the chutney and the jars are still HOT
Leave to cool, as they do the vacuum seals should invert.
***if by any chance they seal properly don’t DON’T PANIC just refrigerate and eat your chutney within the month ***
Kris: I tried the Elgaar Clothbound Cheddar at the local Farm Gate Market and just had to buy some. The farm itself is certified organic and all of their products are fantastic.
Caroline: I love that the chutney has a lot of spices in it, it holds up really well with the cheddar which is SOOO sharp it’s almost spicy! All on top of my new favorite cracker: Arnott’s Country Cheese! YUM
Kris: The cheddar is rich, crumbly and sharp. Elgaar age their Clothbound cheddar for up to 3 years making the flavours really rich and intense! Paired with the spicy chutney, the cheddar it is an ideal match for a big American style IPA.
Kris: Victory Hop Devil is a 6.7% American IPA. It has a sweet malt backbone and massive resinous/citrus and pine hop character with a lingering bitterness. A classic example of one of my favourite styles.
Caroline: Man is this a BIG one! So hoppy. Remember IPAs? All together, what an awesome pre-dinner snack…
can you bring that cheddar home for the wedding and some tomatoes too?