Green tomato chutney is cheap and easy to make, with a rich tangy sweet and sour flavour. It is extremely versatile and an excellent addition to all sorts of vegetarian dishes.
Makes 6-8 jars
Ingredients
1.2kg green tomatoes cut to 1cm square
1 kg apples (natural weight) peeled, cored and cut to 1cm square
1 kg (7 small- medium onions) cut to 1cm square
40gms (2½cm) ginger, finely chopped
2 medium chillies, finely chopped
4 cloves (½ bulb) garlic finely chopped
1 level dessert spn ground cumin
1 level dessert spoon sea salt
1 dessert spoon ground coriander
½ level tea spn ground cinnamon
½ tea spn mustard seeds
1 level tea spn ground black pepper
5 cloves
4 bay leaves
400ml cider vinegar
400gms brown sugar
Method
Place all ingredients together in a jam/preserving pan and gently bring to boil. Simmer and occasionally stir to ensure all sugar has dissolved and ingredients are incorporated and infused for approximately 1 hour and 15 minutes.
Then mash gently (with a good hand masher) so chutney still retains some natural texture; return to heat and simmer gently for a further 15 minutes.
Remove from heat then fill sterilised kilners or jam jars.
