September is the month of the tomato. Fresh in salads, on a pizza or preserved in sauces and pickles, this popular fruit is a firm favourite.

First brought to the UK in the 16^th century, it was initially feared to be poisonous, as the plant is a member of the nightshade family. However, it became apparent that the fruit was in fact edible and the first recorded receipts begin to appear in Britain during the 1720s, using them in sauces and stews. The introduction of industrial glasshouses in the 19^th century saw the popularity of tomatoes boom and today we grow numerous varieties with ease in our own back gardens.

Our chutney recipe is relatively modern, originating from Melton Mowbray in 1927!

Ingredients:

• 4lb ripe tomatoes
• 3 large onions
• 1lb demerara sugar
• ¼ lb salt
• 1 oz pickling spice (cloves, cinnamon and peppercorns mixed and tied in a small muslin bag)
• ½ tsp cayenne pepper
• Just over ½ pint white vinegar

Method:

1. Cut the ripe tomatoes into slices and put them into a heavy bottomed saucepan
2. Slice the onions and add to the pan
3. Add the sugar, salt, cayenne pepper and pickling spice bag
4. Pour over the vinegar
5. Bring to a boil and simmer gently for 1.5 hours, stirring regularly to prevent burning.

Allow the mixture to cool and then decant into sterilised jam jars, topping with greaseproof paper and a tight lid. Keep in a cool, dry place, refrigerating once opened.