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Green Tomato Chutney

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


  • 1.5 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


  • 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.

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