ramblings from the hive mind

Green Tomato Chutney

9 October 2011 | View comments
Damien Austin-Walker

I picked the tomatoes green last week as a few red ones were beginning to show blight. By the time I came to making this some of the green tomatoes had turned red just sitting in the kitchen. So it’s really a green and red tomato chutney.

1lb Green and red tomatoes, chopped
8oz Apples, peeled and chopped
2 Onions (small to medium ones)
6oz Sultanas
6oz Brown Sugar
1/2 Pint Cider vinegar
1 Cinnamon stick
2 Bay leaves
2” Chunk of Ginger
1 Teaspoon Brown mustard seeds, ground
2 Java Peppercorns
1 Teaspoon Salt (from Santa Pola) 1 Whole Chilli

Bung it all in a pan, bring to the boil and simmer for two hours.

I put jam jars in a preheated oven at gas mark 1 for 10mins to sterilise. Poured boiling water over the lids. Then filled the hot jars with the chutney and screwed the lids on.

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