Monthly Archives: November 2009

Recipe time! : Green tomato chutney

Nights are drawing in, it’s time to start preserving! Yep, we’re making loads of homemade presents again this year and started a week or so ago with the chutneys.

This is a recipe we’ve not tried before, but since our garden produced a huge amount of green tomatoes that weren’t about to ripen any time soon, we decided to use them up this way. This recipe is incredibly simple, and a great induction to the world of chutney making.

green tomato chutney, homemade chutney recipe

You will need

  • Plenty of jars – we ended up using about 12 180ml jars and a couple of random large ones we had hanging around, too. You’ll need to sterilise these before you put the chutney in (generally, a dishwasher will suffice.. you can also heat them in the oven… google it).
  • 2-3 dried chillis. I’d say add these to taste. Chop them up finely! If you’d prefer it none spicey, just don’t add them.
  • 1 litre malt vinegar
  • 1.5-2kg green tomatoes, chopped up.
  • 250g of raisins
  • 10-15g of fresh ginger, grated.
  • 400-500g of chopped, peeled and cored apple
  • 1 large onion, chopped finely
  • 450g of shallots chopped finely
  • 500g brown sugar (I used a really sticky brown muscovado for this, I just think it adds extra flavour and colour).
  • 2tsp salt

You’ll find the most taxing part of this recipe is chopping everything.

Right, now you have all your ingredients prepared, put them all in a huge preserving pan (ie. the biggest, heaviest bottomed pan you have.. we have an amazing pan that we use for soup, home brews and preserving).

Turn up the heat and simmer until it’s reached the consistency you like, ours took little over 1 hour, but so long as it looks like a chutney and everything is softened then it’ll be great.

Let it cool for a little while until it’s the same temp as the jars, if you’ve put the jars in the oven this is just a few minutes after turning the heat off. Put the lids on and store them in a cool dark cupboard.

You should leave the chutney at least a month before eating it (this lets the flavours mature), and an unopened jar will last around 6 months to a year (if you can resist eating it for that long!).


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