Green Tomato Chutney

5 Oct

Green Tomato chutney is a great way to use up those green tomatoes that won’t ripen now. There are so many versions and variations of this classic relish and they all taste a little different. This one has developed in my kitchen with tweaks and changes each time I made a batch so I have no idea where the original recipe, or even if there was one, came from. In my notes it says Oded Schwartz but having looked up his recipe this bears little resemblance other than the standard ingredients, so who knows. Suffice to say this version is pretty tasty, a bit like Branston Pickle which is what I was after.

Makes 4kg (8 lb) Shelf-life 2 years+
*1kg green tomatoes, chopped
*1kg tart apples, peeled, cored and chopped
*250g onions finely chopped
*750g brown sugar
*550ml vinegar (red or white wine, cider or malt)
*3” piece ginger, grated
*10 dried apricots, chopped
*4 tsp coarse sea salt
*2 tsp black pepper corns, ground
*1tsp allspice berries, ground
*2 tsp cloves, ground
*1 tsp yellow mustard seeds
*2 cloves garlic

To make life easy I bung the onion, tomatoes, apples and apricots in a food processor and blitz to get a fine chop. Some people prefer chutney to have distinct chunks in which case it is best to chop by hand to the kind of shapes you want in the chutney. I grind the whole spices in a coffee grinder to a fine powder. Combine all the ingredients except the vinegar in a stainless steel pan. Add 6 tblsp of the vinegar and cook over a low heat adding the remaining vinegar gradually as the mixture boils. Stir as the mixture thickens for 45mins to 1.5hrs. When thick, transfer to sterilized jars and seal. Store in a cool dark place. It will be ready to eat in 1 month and will last for several years.

Originallyposted Mas du Diable25/11/07


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