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.

Ingredients

• 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

Method

1. 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.
2. 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.
3. Chop the sultanas. Peel, core and chop the apples.
4. Put the sugar and the vinegar into a large pan, boil and stir to dissolve the sugar
5. Add the sultanas and apples to the vinegar and sugar and simmer for around ten minutes
6. Strain the tomatoes and onions, don’t rinse. Add the tomatoes and onions
7. 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
8. Simmer for around an hour or until you are happy with the consistency.
9. Transfer the chutney to the jars, make sure they are really full and cover with the lids