GREEN TOMATO CHUTNEY
I was pondering whether I should keep the green tomatoes on the vine for a little longer to see if they will ripen? Then I remembered this punchy green tomato chutney recipe I was once given and thought this would be great to share. The sour green tomatoes and aromatics cook together to create this tangy, spicy condiment which goes great with a slice of cheese or a grilled pork chop or try it on an american hot dog or burger. You will love it!
Preparation time - 30 minutes
Cooking time - 45-55 minutes
Skill - medium
Makes 4-5 good size jars
Ingredients
1.2kg green tomatoes, cut into 1 cm dice
1 red or white onion, diced
1 ½ cup brown sugar (firmly packed)
1 cup apple cider vinegar
1 Tbsp mustard seeds
1 cinnamon stick
1 tsp ground coriander
1 tsp freshly grated ginger
1 tsp fennel seeds
1 tsp chilli flakes
1 ½ tsp salt
Pinch freshly ground nutmeg
⅛ tsp ground cloves
½ tsp garam masala or ground allspice
4-5 medium (350-500g jars and lids)
Method
Place all the ingredients for the chutney into a large heavy based pot with a lid. Stir to combine.
Bring to the boil and then reduce the heat to a gentle simmer. Stir occasionally to prevent sticking.
Cook, covered for 45 minutes or until the tomatoes are pulpy and the sauce has thickened.
Meanwhile, prepare your jars for sterilising. Wash well in soapy water and rinse in hot water. Preheat your oven to 50C. Place the clean jars upside down on the racks and do not touch the inside.
Place the clean lids into a small saucepan. Cover with water and bring to the boil to sterlise.
Once the chutney is ready, taste and adjust the seasoning if needed.
Remove the hot jars and place on your workbench. Ladle the hot chutney into the hot jars until the mix comes to just under the rim of the jars. Wipe the rims with a clean cloth.
Remove the lids from the hot water, ensuring you do not touch the surface. Screw on the lids whilst the chutney is hot. Wipe the jars clean and tighten the lids.
Label and store out of direct sunlight.
