Thursday, 23 September 2010

Green Tomato Chutney

Remember the huge bowl of green tomatoes we picked when our tomato plants began succumbing to blight a few weeks ago? We are now enjoying them in a lovely green tomato chutney - especially delicious with cheese - the recipe for which I found in Thane Prince's book 'Jams and Chutneys: Preserving the Harvest', and, of course, tweaked a bit.


Green Tomato Chutney
  • Chop 1kg green tomatoes, 375g onions and 250g cooking apples.
  • Place in a large pan with 300ml cider vinegar and simmer for about 30 minutes until soft.
  • Add 3 or 4 crushed garlic cloves, and ginger and chilli to taste. The recipe used fresh but I didn't have any, so I guessed at 2 tsps mild chilli powder and 2 tsps dried ginger.
  • Add 1 tsp salt and 250g sugar, simmer very gently until the sugar has dissolved, then increase the heat and simmer for a further 30-40 minutes until reduced and thick. Mind the bottom doesn't burn!
  • Pour into hot sterilised jars (sterilise jars by washing well then placing them in a cold oven, heating it to 140C, then turning the heat off. Boil the lids/rubber rings in a pan of water for a few minutes), seal and label.
Who'd have thought making chutney would be so easy!?

1 comment:

Roy and Tanya said...

Do you want to know what we think?

The textures which are so apparent in the jars look wonderful. This really looks a super recipe.

Big fans of green tomato chutney and this looks a cracker!!

thanks you :)

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