Green Tomato Chutney
Having cleared out the greenhouse and pulled up all the remaining tomato plants, there were quite a few green tomatoes and not liking to waste them I decided to find a good green tomato chutney. This one, which I haven't done before, is a Gary Rhodes one from his book Rhodes Around Britain.
Makes about 1.5kg
Ingredients:
2.25kg green tomatoes, each one cut into eight - I also used up a few red ones
600ml malt vinegar - if you cannot get malt vinegar then you can use white or red wine vinegar
5 large onions, finely diced - white or red ones or a mixture if you like
225g raisins
450g sultanas - I didn't have any sultanas and only had 300g of raisins and it turned out fine, depends how much fruit you like in your chutney
350g demerara/brown sugar
25g salt
4 teaspoons mixed spice
4 teaspoons ground cinnamon
2 teaspoons ground ginger
I also had a couple of red chillies, which I chopped up and added for a little 'kick'
Method:
Place all the tomatoes in a preserving pan or large deep pan.
Add the vinegar and simmer over a low heat for 30 minutes.
Add the onions, raisins/sultanas and continue to cook for a further 30 minutes.
Add the sugar, salt and spices, chillies and simmer gently for 1 1/2 to 2 hours until thick and most of the liquid has gone, stirring occasionally to stop it sticking to the pan.
Leave to cool slightly, then spoon into sterilized jars - which I washed and put into a low temperature oven to sterilize.
I made 5 1/2 jars.
Should last for up to a year, once opened keep in the fridge.
Lovely with cheese and crackers!
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