Green Tomato Chutney recipe
information
The answer to the problem of what to do with tomatoes that refuse to ripen is to make this lightly spiced, smooth chutney, which goes well with cheese and all cold meats.
ingredients
450 g (1 lb) cooking apples, peeled, cored and finely chopped
225 g (8 oz) onions, skinned and finely chopped
1.4 kg (3 lb) green tomatoes, thinly sliced
225 g (8 oz) sultanas
225 g (8 oz) demerara sugar
10 ml (2 tsp) salt
450 ml (3/4 pint) malt vinegar
4 small pieces of dried root ginger
2.5 ml (1/2 tsp) cayenne pepper
5 ml (1 tsp) mustard powder
225 g (8 oz) onions, skinned and finely chopped
1.4 kg (3 lb) green tomatoes, thinly sliced
225 g (8 oz) sultanas
225 g (8 oz) demerara sugar
10 ml (2 tsp) salt
450 ml (3/4 pint) malt vinegar
4 small pieces of dried root ginger
2.5 ml (1/2 tsp) cayenne pepper
5 ml (1 tsp) mustard powder
method
1. Put all the ingredients in a preserving pan. Bring to the boil, reduce the heat and simmer gently for about 2 hours, stirring occasionally, until the ingredients are tender, reduced to a thick consistency and no excess liquid remains.
2. Remove the ginger, spoon the chutney into preheated jars and cover at once with airtight, vinegar-proof tops.
2. Remove the ginger, spoon the chutney into preheated jars and cover at once with airtight, vinegar-proof tops.
serving amount
makes about 1.4 kg (3 lb)
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more information
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