Green tomato chutney
Tomato harvest is going towards its end. Last weekend we picked most of the tomatoes from the plants. Green ones. Around a month ago i made green tomato chutney. I likd it, but it was too sweet for some people. So i searched for another recipe. I found this one on the BBC Good Food website.
In the comments there are some variations mentioned. So i’m adding some spices and chili’s. I will add the old chutney i made, simply add less sugar and taste a bit more.
The courgettes are for a pickling sweet sour courgette recipe. I ended up not making it. Another day.
- 2½ kg green tomato
- 500g onion
- 1 rounded tbsp salt
- 500g sultana
- 500g cooking apple
- 300g light muscovado sugar
- 1 litre jar spiced pickling vinegar
- spices: ground ginger, tumeric, ground star anice, dried chili
- I didn’t leave the tomatoes and onion overnight. Too impatient. I did start out with them though and left them standing for a while.
- Next i picked the jars from my collection of saved ones and put them in big pans with boiling water. I left them in there with the water boiling fiercely for around ten minutes.
- Chop the sultanas. Peel, core and chop the apples.
- Put the sugar and the vinegar into a large pan, boil and stir to dissolve the sugar
- Add the sultanas and apples to the vinegar and sugar and simmer for around ten minutes
- Strain the tomatoes and onions, don’t rinse. Add the tomatoes and onions
- Put the ginger, tumeric, star anice and dried chilis in a dry pan and roast them for around ten minutes. Add them to the chutney mixture
- Simmer for around an hour or until you are happy with the consistency.
- Transfer the chutney to the jars, make sure they are really full and cover with the lids