About this recipe:This is the only green tomato chutney recipe you will ever need. When I think of chutney, I think of cheese, and this chutney pairs beautifully with a mature hard cheese. Enjoy as part of a ploughman's, a lunch of cold meats or keep it on standby for a pork dish. The options for enjoying this chutney are endless.
Makes: 8 jars green tomato chutney
1.6kg green tomatoes, chopped
2 tablespoons salt
900g cooking apples - peeled, cored and sliced
450g onions, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
450ml malt vinegar
450g brown sugar
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In a saucepan over a medium heat, combine the chopped green tomatoes, the salt and the water. Cook for 20 minutes until the tomatoes are soft and the mixture has become pulpy. Press through a sieve into a preserving pan.
Add the apples, onions, sultanas, spice and vinegar to the preserving pan. Cook for 20 minutes over a low heat until the apples are soft and breaking apart. Add the sugar and cook for a further 60 minutes.
Bottle in sterilised jars, cover and leave undisturbed overnight.
The method is very easy to follow, I did not have the full amount of green tomatoes nor onions so I substituted this with white of a leek and any spring onion I had left in fridge. It did however take longer than an hour to thicken after adding the sugar (1 & 1/2 hours) although the the smell is beautiful, I hope the taste is too. The recipe does not suggest any time to allow the chutney to settle in the jars before use so am going to assume maybe a month before trying?? - 19 Oct 2014