Oops, if you are looking for green tomato mincemeat, click here.
Green Tomato Chutney
250g onion, finely chopped
280ml vinegar (can be distilled, malt or wine)
250g apples (weight after peeling and coring)
1kg green tomatoes, skinned
1 tsp pickling spice
1 – 2 bay leaves
1 green chilli (deseeded and chopped) – optional
1/2 tsp salt
250g granulated sugar
- Place the onions in a saucepan with 1/4 of the vinegar.
- Simmer gently until soft. Stir regularly to ensure onions don’t burn.
- Chop the apples and tomatoes (no bigger than 1cm square).
- Add the tomatoes and apples and cook till soft, stir regularly to ensure they don’t burn.
- Place the pickling spices in a muslim bag if desired (1 just put them in the chutney, it gives a slightly more intense flavour and you have to pick out the bigger ones when eating).
- Add all remaining ingredients and boil until mixture thickens (around 30 – 45 minutes).
- Remove muslim bag if used and bay leaves.
- Place in sterilised jars and seal whilst hot.
When making jams and chutneys it is best to make small batches. When you make larger batches, it takes longer and is sometimes harder to get them to set or thicken
All chutneys are best if kept for at least 2 months to mature!