Green Tomato Chutney
Featured in the October 2008 handbook.
Makes: 2.7kg (6 - 7lb)
- 1.8kg (4lb) Green Tomatoes
- 675g (1˝lb) Onions
- 450g (1lb) Cooking Apples
- 450g (1lb) Soft Brown Sugar
- 600ml (1 pint) Vinegar
- 225g (8oz) Seedless Raisins or Chopped Dates
- 25g (1oz) Root Ginger
- 8 Red Chillies
- 2 tsp Salt
Peel and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the
mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 - 6 weeks to allow the flavour to mature