Green Tomato Chutney

Name: Green Tomato Chutney
Total time: 10800 s
Yield: 4 jars
Cuisine: British
Ingredients: 420 g chopped tomatoes (green and red); 300 g chopped red onion; 420 g cooking apples peeled, cored and chopped; 150 g raisins; 3 cloves garlic - crushed; 5 cm piece of fresh ginger - grated (or 1 teaspoon ground ginger); 1 teaspoon cayenne pepper; 1 teaspoon salt; 600 ml apple cider vinegar (you can use malt vinegar)

Bellhorse @barbara2017

I’ve never had much success at growing tomatoes and this year was no exception. I had a small crop and quite a few at the end of the season were still green . So I harvested and decided to preserve the tomatoes by making a small batch of chutney.
Apart from chopping / peeling/grating the ingredients, this recipe takes care of itself. Tip: simmer without the lid in the pan and stir more frequently when the liquid has reduced by a third.

Bellhorse @barbara2017

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Ingredients

2-3 hours

4 jars

420 gchopped tomatoes (green and red)
300 gchopped red onion
420 gcooking apples peeled, cored and chopped
150 graisins
210g soft brown sugar
3 clovesgarlic - crushed
5 cmpiece of fresh ginger - grated (or 1 teaspoon ground ginger)
1 teaspooncayenne pepper
1 teaspoonsalt
600 mlapple cider vinegar (you can use malt vinegar)

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Steps

2-3 hours

1

Weigh, chop or grate ingredients.
2

Add everything to a large pan, including the vinegar.
3

Heat to simmering point. Keep on a low simmer for about 2 hours and stir occasionally as the liquid reduces. It is ready when a spoon leaves a trail.
4

Pour hot chutney into clean jam jars. Seal with a lid and allow to cool. Best after 4-6 weeks and keeps long term. Once opened store in the fridge. Great with bread and cheese or cold meat.