Green tomato chutney is a bit of a treat and something you will rarely find in the shops. It's also a fantastic way of using up those end of season green tomatoes from the garden, those unlikely to turn red before the first cold snap of winter!
I found this in my mother's recipe book and have brought it up to date, using the same amount of apples as green tomatoes and using allspice instead of chilli. It's a sweet and spicy mix, perfect with a mature cheddar cheese and a slice of fresh bread.
1 kg Bramley apples, cored, peeled and chopped
1 kg green tomatoes, chopped
1 large Spanish onion, peeled and finely chopped
350g granulated sugar
350g soft brown sugar
350g chopped sultanas (optional)
2 tsp ground ginger
2 tsp allspice
1 tsp ground black pepper
1 large garlic clove, grated
1 tsp salt
900ml white wine vinegar
This amount makes about five jars
First, sterilise your jars. Have a look at 'all you need to know about making chutney' to find out how easy this is.
Next, prepare all the ingredients and then put everything into a large enamel pan. Simmer for about an hour or until it's reduced by half. Be sure to stir frequently towards the end of the cooking time to make sure it's not catching on the bottom of the pan.
When it's done, allow to cool for a short while and then spoon into warm sterilised jars and seal. It's best to leave it to mature for a few weeks before indulging as this will allow the flavours to develop.
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