It’s getting really cold, even in the greenhouse and I harvested all my unripe green tomatoes recently. I’ve never made tomato chutney before and thought it might be a good idea to use up most of my green and some red tomatoes.
I tend not to make gallons of chutney or jam or marmalade, but prefer to make smaller quantities, 2-3 small jars at a time. This amount will make a couple of large jam jars’ worth.
Adapted from Nigel Slater recipe
- 900g tomatoes, mixed green and red
- 350g onions, peeled and finely chopped
- 90g raisins
- 250g light brown or cane sugar
- 2 medium-sized, hot red chilli, deseeded and finely chopped
- 1 tsp salt
- 2 tsp yellow mustard seeds (I used black mustard seeds)
- 300ml white wine vinegar (I used cide vinegar)
|Makes||3-4 small jars|
|Prep time||20 mins|
|Cook time||60 mins|
|Total time||80 mins|
- Halve and chop red tomatoes into small chunks and set aside.
- Then halve and chop green tomatoes into small chunks and put into a large stainless steel or enamelled pan. Add onions, raisins, sugar, chilli, salt, mustard seeds and vinegar.
- Bring to the boil, turn down heat and leave to simmer for 1 hour, giving the occasional stir to reduce risk of chutney sticking.
- After abt 25 mins cooking, add ripe tomatoes and continue to simmer.
- At the same time, wash and drain abt 4-5 small or 2-3 large glass jars and lids. Then put in the oven at 100C to dry and sterilise.
- Once chutney’s ready, carefully remove warmed and dry jars and lids from oven without touching rim of jars and inside of lids. Then spoon into sterilized jars, wipe rim of jars with clean kitchen paper and seal immediately.
- Leave chutney to cool before refrigerating or keep in a cool dry place. Will keep well.
It takes some time and some patience but the results are well worth it. It’s sweetness and sourness didn’t make me cringe that much and it’s delish with rice or roti or naan and hot curry.
A little bottle’s going into the surprise Christmas box for a friend. Hope she likes it.. 😛
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