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GREEN TOMATO CHUTNEY

 Recipe  •  Published on: 13 Aug 2014

A good way to use all those unripe green tomatoes at the end of the summer. It makes a rich preserve which goes well with cold meats particularly ham. Make it now to serve at Christmas.

1KG(2lb) GREEN TOMATOES CHOPPED

1.2 KG(2&1/2 LB) COOKING APPLES ( WGHT AFTER PEELING AND CORING) CHOPPED

500g(1LB) SULTANAS OR RAISINS

1KG (2LB) ONIONS FINELY CHOPPED

600G( 1LB 6 OZ) DARK BROWN SUGAR

1/2 TEASPOON CAYENNE PEPPER

30g( 1 &1/2 OZ) MUSTARD SEED

40g(2OZ) FRESH ROOT GINGER CRUSHED

600ML of MALT VINEGAR

Place the ginger and mustard seed in a muslin bag and tie the top

Warm the vinegar and spices and sugar in a large pan/mazarine while preparing the fruit.

Place the chopped fruit and onions in the warm  liquid

and gentlly heat to boiling point

simmer until it is thick stirring regularly to avoid it catching on the pan. Simmer for 3 hours.The muslin bag of spices can be removed after 1 hour or you can leave it longer.

Bottle in  hot sterilized kilner jars and seal them. When cool the lid should be sealed.

Store in a cool place

 

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