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Green Tomato Chutney
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any one got a recipe for this never made chutney in my life before
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I've made this one (without the extra fruit), it's very nice with a bit of a kick.
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2 and a half lb of apples
2 lb of green tomatoes
1 litre of vinegar – cider vinegar is best
2 lb onions
1 lb stoned raisins
one and a half lb of barbados sugar – that’s the black sticky stuff
( may be called muscovado)
2oz or more of fresh root ginger
One and a half oz of mustard seed
One flat tablesp salt
Flat teaspoon cayenne pepper – or rounded if you want it spicier.
Slice the tomatoes and simmer them in half the vinegar until they are very soft. Push this mixture through a sieve. Peel the apples, chop them finely. Or peel them and grate them with a coarse cheesegrater or mandolin. Skin and grate the onions.
Put the tomato puree into a ( biggish ) saucepan; add apples, raisins, onions, sugar, and remaining vinegar. Chop or smash the ginger. Put ginger and seeds in a muslin bag and tie ( with tape if you have some) so the contents can’t get out. Put the bag into the mixture in the saucepan ( you may find it useful to tie the ends of the muslin or tape to the pan handle to keep a grip on it) Add the salt and cayenne. Bring the contents of the pan to the boil and simmer gently until the liquid is reduced.- probably about three-quarters of an hour. Remove the bag, squeezing it to get any remaining juices out. Do not expect the mixture to set like jam. If you get tired of waiting for the liquid to evaporate, give up and take the surplus liquid off with a ladle. Keep it separately, in case the chutney goes a bit dry later – you can always stir in a bit of extra juice to make it gooey again. It will all keep for ages ( years, at least) because of the vinegar. Let the mixture cool a bit. Pot the chutney into jars with plastic lids – not metal lids. You will be amazed how quickly metal lids corrode if you do use them. No waxed paper circles needed.
You can re-pot the chutney at any time into smaller pots, as required.
Much better if kept for a month before eating, bit very good at any time.
2 lb of green tomatoes
1 litre of vinegar – cider vinegar is best
2 lb onions
1 lb stoned raisins
one and a half lb of barbados sugar – that’s the black sticky stuff
( may be called muscovado)
2oz or more of fresh root ginger
One and a half oz of mustard seed
One flat tablesp salt
Flat teaspoon cayenne pepper – or rounded if you want it spicier.
Slice the tomatoes and simmer them in half the vinegar until they are very soft. Push this mixture through a sieve. Peel the apples, chop them finely. Or peel them and grate them with a coarse cheesegrater or mandolin. Skin and grate the onions.
Put the tomato puree into a ( biggish ) saucepan; add apples, raisins, onions, sugar, and remaining vinegar. Chop or smash the ginger. Put ginger and seeds in a muslin bag and tie ( with tape if you have some) so the contents can’t get out. Put the bag into the mixture in the saucepan ( you may find it useful to tie the ends of the muslin or tape to the pan handle to keep a grip on it) Add the salt and cayenne. Bring the contents of the pan to the boil and simmer gently until the liquid is reduced.- probably about three-quarters of an hour. Remove the bag, squeezing it to get any remaining juices out. Do not expect the mixture to set like jam. If you get tired of waiting for the liquid to evaporate, give up and take the surplus liquid off with a ladle. Keep it separately, in case the chutney goes a bit dry later – you can always stir in a bit of extra juice to make it gooey again. It will all keep for ages ( years, at least) because of the vinegar. Let the mixture cool a bit. Pot the chutney into jars with plastic lids – not metal lids. You will be amazed how quickly metal lids corrode if you do use them. No waxed paper circles needed.
You can re-pot the chutney at any time into smaller pots, as required.
Much better if kept for a month before eating, bit very good at any time.
I use this one http://
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