This sweet and sour chutney is made with a variety of home-grown tomatoes – I’m using un-ripened tomatoes, which are left behind at the end of the harvest but are delicious when fried or used in chutneys.
- Start by slicing the onions and dicing your tomatoes. Put both in a pan on a low heat along with cloves, star anise, sugar, wine, pepper and a good sprinkle of Maldon Salt.
- Slowly cook the ingredients on a medium heat, stirring regularly.
- The chutney is ready when it has reduced by about 3 quarters and the texture has turned jammy.
- Serve on fresh toast with a poached egg, add pepper, a final pinch of Maldon Salt and enjoy!
