Green Tomato Chutney
Jar of chunky green tomato chutney with fresh green tomatoes, apple and onion.
A small-batch, gently spiced chutney for the last firm green tomatoes. Makes about 700 ml. Preparation: 20 minutes. Cooking: 60–80 minutes.
Ingredients
• 750 g firm green tomatoes, finely chopped
• 250 g onions, finely chopped
• 200 g cooking apple, peeled, cored and diced
• 200 ml cider vinegar (5% acidity)
• 180 g soft brown sugar
• 75 g raisins
• 15 g fresh ginger, grated
• 1 tsp mustard seeds
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp fine salt
Method
1. Put all the ingredients in a wide stainless-steel pan. Heat gently, stirring until the sugar dissolves.
2. Bring to a gentle simmer. Cook uncovered for 60–80 minutes, stirring more often near the end, until thick and spoonable. A spoon drawn across the base should leave a brief clear trail.
3. Transfer to clean containers, cool promptly, cover and refrigerate. The flavour improves after a day or two.
Storage
Keep refrigerated and use within 2 weeks, or freeze in small portions for up to 3 months. This is an original refrigerator recipe; filling a hot jar does not make it shelf-stable. Use a tested canning recipe and its full processing instructions if you want cupboard storage.
