Green Tomato Chutney
These appetising chutneys improve with keeping and are a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.
Ingredients
Serves: 30
- 5 medium green tomatoes
- 2 small cooking apples
- 4–5 medium onions, peeled
- 2 1/2 cups malt vinegar
- 1 1/2 cups sultanas
- 2 1/2 cups brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions
Preparation:25min ›
Cook:2hours20min ›
Ready in:2hours45min
- Halve the tomatoes (or, if using 4 larger tomatoes, cut them in quarters). Peel, core and slice the apples and chop the onions. Put all the vegetables in a large saucepan or preserving pan with the vinegar and bring to the boil. Reduce the heat and cook on low heat for 15 minutes.
- Stir in the sultanas, brown sugar, ground ginger, salt and cayenne pepper and continue to simmer for a further 1 1/2–2 hours, or until the mixture is thick and leaves a clear trail when a wooden spoon is drawn slowly across the bottom of the pan.
- Spoon the chutney into clean, warm, dry jars and cover them immediately with vinegarproof covers. When the chutney is cold, label the jars and store them in a cool, dry, airy cupboard for two to three months to allow the flavours of the chutney to mature and mellow before using.
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Reviews and Ratings
Global Ratings:
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Reviews in English (2)
Altered ingredient amounts. I didn't have any saltanas, so I used 1 cup of good quality mixed fruit, taking care to pick out MOST of the lemon and orange peel. Also added 1/2 cup chopped dried dates and used dark malt vinegar which has added a wonderful depth of colour. I used 1.9kg of green acid free tomatoes that were excess left after a serious clean up of my tomato bush. Tastes wonderful! - 23 Jan 2011
Brilliant recipe and I will definately be making it again when I get another excess of tomatoes. - 23 Jan 2011