Green Tomato Chutney

Featured in the October 2008 handbook.

Articles > Recipes
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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

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