Description
This chutney recipe is a great way of using up a glut of green garden tomatoes, making them last all year round.
Ingredients
Units
Scale
- 900g green tomatoes
- 500g cooking apples
- 500ml Red Wine Vinegar *
- 250g sugar
- 100g raisins
- 2 medium white onions
- 35g fresh ginger
- 35g garlic
- 1 medium red chilli
- 2tsp mustard seeds. (yellow)
- 2 tsp flaky salt
Instructions
- Chop the tomatoes, onions into similar size chunks add to a mixing bowl and sprinkle over the salt and mix, leave in a bowl or colander to draw out the excess moisture whilst you prepare the rest of the ingredients.
- Measure out the vinegar, sugar & mustard seeds.
- Roughly chop the raisins, set to one side.
- Peel and mince the garlic & ginger – add to a small bowl for use later.
- De-seed and remove the membrane from the red chilli, then finely dice, add to the bowl with the garlic and ginger.
- Add the vinegar and sugar to a large pan and bring to the boil, stirring to dissolve the sugar. Once sugar has dissolved, reduce heat to a simmer.
- Peel, core and dice the cooking apples.
- Add the sultanas, mustard seeds and apples to the vinegar mixture.
- Add the garlic, ginger and chilli to the apple mixture and simmer for 10 mins
- Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
- Reduce mixture to a simmer, cook for about 1 hr, stirring occasionally until the mixture is thick and pulpy. After about 1 hour, all of the vinegar should be absorbed by the ingredients and the chutney should have become a thick, soft, semi-syrupy consistency, it should be thick enough to leave a clear trail across the bottom on the pan when a wooden spoon is drawn across it. (The chutney will continue to thicken as it cools.)
- Transfer to warm sterilised jars (see tips, below) and cover with lids & seal.
Equipment
Buy Now → Notes
* This can be subbed for Malt or white wine vinegar – but it will affect the end taste – you may need to increase the sugar as it may be a bit sharper tasting.
- Kilner 250ml preserve jars are perfect for storing the chutney in smaller portions to prevent food waste.
- To sterilise your jars, heat the oven to 120°C/100°C fan/gas ½. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes.
- You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal.
- Prep Time: 25
- Cook Time: 60
- Category: Jams & Preserves
- Method: pan
- Cuisine: British