Along with green-tomatoes apples and onions contribute an essential flavour to this spiced chutney. Green tomatoes are best when they come from your greenhouse – and any that don’t ripen into red ones can be used.
Green Tomato Chutney Recipe
Makes about 2.5 kg of chutney to pot. Allow the chutney to mature for at least 1 month before using.
- 1.8 Kg green tomatoes (roughly chopped)
- 450g cooking apples (peeled, cored and chopped)
- 450g onions (chopped)
- 2 large garlic cloves (crushed)
- 1 tbsp sea-salt
- 3 tbsp pickling spice blend (see below)
- 600ml cider vinegar
- 450g granulated sugar
Place the tomatoes, apples, onions and garlic in a large pan and add the pickling spice blend (see blow) and the sea-salt.
Add half the vinegar to the pan and bring this up to the boil. Reduce the heat and simmer for 1 hour, until the chutney is reduced and thickened, stirring frequently.
After and hour put the sugar and remaining vinegar in a small saucepan and heat this gently until the sugar has dissolved, then add to the simmering chutney. Simmer for 2 hours until the chutney is thick, stirring it occasionally.
Spoon the hot chutney into warmed sterilized jars. Cover and seal immediately. To pot the chutney: it is best to use a wide-necked jam funnel to transfer the chutney into the jars. Use a long-handled teaspoon (or similar) to press and poke the chutney right down into the pots to exclude any trapped air pockets. Press wax discs on the surface of the chutney before sealing the jar. Wipe the jars immediately, then label them when cold.
To Store: store in a cool, dark place and leave to mature for at least 1 month. The chutney will keep unopened for up to 1 year. Once the jars have been opened, store them in the refrigerator.
Chutney Spice Blend
All the spices below need to be crushed very fine using a pestle and mortar, or run through a spice grinder, into powder. Store the chutney spice blend in a small seal-able jar and use with a few months to retain freshness.
- 1 or 2 teaspoon chilli flakes (to taste)
- 1 tablespoon ground cinnamon
- 1 tablespoon of ground ginger
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 2 teaspoons whole cloves
- 2 teaspoons mace blades
- 8 small dried bay leaves
This spice blend will keep for a few months sealed, use in any chutney recipe.