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Lillian11

Green Tomato Chutney

Green Tomato Chutney
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This one is for autumn, when there is not longer enough sun to ripen the last of the tomato crop on the vine.

Ingredients

  • 1½ kg green tomatoes , chopped
  • 500 grams granny smith apples, peeled, cored, chopped finely
  • 500 grams onions, chopped finely
  • 1 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 500 grams white sugar
  • 1 tbsp ginger, fresh minced
  • 1 tsp cumin seeds
  • 400 ml malt vinegar
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Method

  1. Put all ingredients into a large non-reactive saucepan, note it does cook down so it can just fit into pan.
  2. Bring slowly to a boil.
  3. Stir until the sugar has dissolved. Keep at a light boil, uncovered, over medium heat until the chutney thickens, which could take a little over an hour.
  4. Stir reguarly to prevent sticking.
  5. When the chutney is soft and thick, but not catching on the bottom of the pan, ladle into warmed, sterilized jars, allow to cool, then seal.
  6. Store in cool dry place for at least one month (or up to 12 months) before eating. Refrigerate after opening.
No Rating

Recipe Rating

4
Preparation Time: 30M
Cooking Time: 1H30M

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