Green tomato chutney
This is a great use for tomatoes that stubbornly won't ripen. To stop re-used jars smelling of their previous contents, add a little bicarbonate of soda and hot water, leave for a couple of minutes, then rinse well before using. To sterilise jars: rinse then put in a pan of cold water and bring to the boil, cooking for a further 10 minutes. Alternatively rinse, place upside down in a cold oven and heat at a low temperature (120°C or 140C/Gas 1 for 10 minutes. Be sure to sterilise the lids too. This recipe should make about 1kg chutney.
- 750g green tomatoes, washed & chopped
- 350g shallots or onions, chopped
- 200g cooking apples, peeled, cored & chopped
- 300ml malt vinegar
- 2 red chillies
- small piece fresh root ginger, peeled
- a few yellow mustard seeds (optional)
- 100g raisins
- 1 tsp salt
- 200g brown sugar
- Put the tomatoes, shallots or onions and the apples in a large, heavy-based pan with half the vinegar.
- Bring to the boil then gently cook for about 30 minutes until tender. Tie the chillies, root ginger and mustard seeds if using in a muslin bag, bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
- Cook on a low heat, stirring from time to time until the mixture thickens (about 1 hour).
- Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
- Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.