This recipe for my Red Belly Farm Tomato Chutney is the very first recipe I ever posted on my Little River Kitchen Facebook page way back in 2013. 

At the time, my husband and I were living the good life on our little farm in the beautiful Waitui Valley in NSW. 

We had so many vegies coming out of the garden, we were constantly dropping bags of produce off to family and friends, but we still had lots left over...and so began my adventures into preserving. 

Of all the preserving methods out there, making chutney is the easiest place to start...mainly because it's pretty fail proof.

You just throw everything into a pot and let it bubble away until it's reduced, then bottle! 🍅🍅🍅

The only thing you have to take pay particular attention to is to sterilise your jars. A step that is also dead easy, but super important to make sure your beautiful jars of chutney don't spoil. 

➡️If you haven't sterilised jars before, you can see how to do it here. 🫙🫙🫙

This recipe is from my eBook, Handmade Edible Christmas Gifts and it's one of those recipes I get asked to share all the time. This is an old recipe from my Mums handwritted recipe book and it was also the most loved when I included it in our preserving and cooking classes.

Until recently I didn't realise that I had never included it here on my blog...well I've fixed that now! 😉

And just incase you're wondering about the name 'Red Belly Farm', we thought it sounded catchy...and we may or may not have been a little influenced by the odd Red Belly Black Snake we used to spot from time to time as well! 🫢❤️

🍅Red Belly Farm Tomato Chutney

Ingredients

• 2kg Tomatoes, chopped
• 4 brown onions, peeled and finely chopped
• 3 cooking apples, peeled, cored and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 2 Tablespoons salt
• 3 Teaspoons mustard powder
• 3 Teaspoons of curry powder
• 400g sugar
• 3 cups apple cider or white wine vinegar
• 1 Tablespoon cornflour

Method

1. Place all the ingredients except the cornflour into a wide, large saucepan and bring to the boil over medium heat, stirring until the sugar has dissolved.
2. Reduce the heat and continue to simmer for 2 - 3 hours, stirring occasionally. Keep cooking the chutney until it has reduced and is a thick consistency. To test, run a spatula through the middle and if it leaves a clean line without running back together, it's ready for the next step. The wider your pot, the quicker the chutney will reduce.
3. In a small bowl, mix the cornflour to a paste with a little extra vinegar, then add it to the chutney and cook for at least 3 minutes, stirring constantly. 
4. Pour into warm sterilised jars and seal immediately. 
5. You can eat the chutney straight away, but leaving it for a month or more will develop the flavours further.
6. If sealed correctly, the chutney will last for a year in a cool dark place.

I hope you enjoy this recipe, and as always, if you have any questions at all, just let me know.

Happy Baking!

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