Easy Green Tomato chutney recipe
This chutney recipe is a great way of using up a glut of green garden tomatoes, making them last all year round.
Equipment
Ingredients
- 900 grams tomatoes green
- 500 grams apples cooking
- 500 millilitres Red Wine Vinegar *
- 250 grams sugar
- 100 grams raisins
- 2 medium onions white / yellow
- 35 grams ginger fresh
- 35 grams garlic
- 1 medium red chilli
- 2 Teaspoons mustard seeds. yellow
- 2 Teaspoons salt Flakey
Instructions
- Prep the onions and tomatoes and salt: 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.
- Prep the remaining 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.
- Boil the Vinegar: 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.
- Prep the apples: Peel, core and dice the cooking apples.
- Make the Chutney 'base': 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
- Add the tomatoes and onions to the Chutney base: Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
- Cook the chutney until thickened: 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.)
- Decant into jars: Transfer to warm sterilised jars (see tips, below) and cover with lids & seal.
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.Nutrition
Serving: 60gramsCalories: 2038kcalCarbohydrates: 488gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 4868mgPotassium: 4195mgFiber: 35gSugar: 351gVitamin A: 6486IUVitamin C: 336mgCalcium: 353mgIron: 13mg
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