Green Tomato Chutney

Featured in the October 2008 handbook.

Articles > Recipes
| More

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


We greatly appeciate your views, and if you've got any thoughts or comments on this article, please feel free to add them below.

Pile of Articles Most Popular Articles

Search Articles

Articles from Issue...