Green tomato chutney recipe
Green tomatoes, cooking apples, sugar, lemons and cider vinegar combine to make a tangy green tomato chutney. Perfect in a mature cheddar sandwich.
Makes a 1.5kg jar of chutney.
Ingredients
- 750 g green tomatoes
- 500 g cooking apples
- 250 g onions, coarsely chopped
- 1 tbsp salt
- 125 g raisins
- 500 g light soft brown or white sugar
- 250 ml cider vinegar
- 2 large lemons, grated rind and juice
- 2 tbsp black or yellow mustard seeds
- 2 fresh red chillies, deseeded and chopped (optional)
- 26.5 oz green tomatoes
- 17.6 oz cooking apples
- 8.8 oz onions, coarsely chopped
- 1 tbsp salt
- 4.4 oz raisins
- 17.6 oz light soft brown or white sugar
- 8.8 fl oz cider vinegar
- 2 large lemons, grated rind and juice
- 2 tbsp black or yellow mustard seeds
- 2 fresh red chillies, deseeded and chopped (optional)
- 26.5 oz green tomatoes
- 17.6 oz cooking apples
- 8.8 oz onions, coarsely chopped
- 1 tbsp salt
- 4.4 oz raisins
- 17.6 oz light soft brown or white sugar
- 1.1 cups cider vinegar
- 2 large lemons, grated rind and juice
- 2 tbsp black or yellow mustard seeds
- 2 fresh red chillies, deseeded and chopped (optional)
- 1 tbsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp allspice berries
- 1 tsp cloves
- 2 cinnamon sticks, crushed
- 1 tbsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp allspice berries
- 1 tsp cloves
- 2 cinnamon sticks, crushed
- 1 tbsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp allspice berries
- 1 tsp cloves
- 2 cinnamon sticks, crushed
Details
- Cuisine: English
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Skin the tomatoes, if desired, then coarsely chop. Peel, core, and chop the apples. Add the peel and cores to the spice bag. Put the tomatoes, apples, onions, and salt in the preserving pan. Bring the mixture slowly to the boil, then simmer for 20 minutes.
- Add the raisins, sugar, vinegar, lemon rind and juice, and spice bag. Return to the boil, stirring until the sugar has dissolved, then simmer for 30 minutes, until most of the liquid has evaporated and the mixture is thick.
- Add the mustard seeds and chillies, if using. Ladle the mixture into the hot sterilized jars, then seal. The chutney will be ready to eat in 1 month.
Recipe taken from Preserving Through the Year, by Oded Schwartz, published by DK, £16.99, dk.com
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