Green tomato apple chutney

    8 hours 40 min

    If you prefer your chutney less spicy, remove the seeds from the chillies, and/or use less chillies.

    50 people made this

    Makes: 4 jars

    • 1.2kg green tomatoes
    • 12 garlic cloves
    • 1 large onion
    • 1 large cooking apple
    • 4 jalapeno chillies or other fresh green chillies
    • 1 tablespoon black peppercorns
    • 1 tablespoon whole allspice
    • ¼ teaspoon cardamom seeds
    • 1 3cm piece fresh root ginger
    • 750g demerara sugar
    • 1 tablespoon salt
    • 250ml white wine vinegar
    • 4 bay leaves
    • 1 tablespoon yellow mustard seeds
    • ½ teaspoon whole cloves
    • 1 teaspoon lemon zest
    • 1 teaspoon orange zest

    Prep:20min  ›  Cook:20min  ›  Extra time:8hr  ›  Ready in:8hr40min 

    1. Wash tomatoes and cut out the core. Chop the tomatoes.
    2. Slice garlic and mince onion. Quarter apple and remove core. Dice apple but leave it unpeeled. Cut chillies into thin rings. Crush spices in a mortar. Peel and grate root ginger.
    3. Add all ingredients to a large saucepan (no aluminium) and mix. Let marinate for 8 hours or overnight in the fridge.
    4. Bring to the boil and cook at medium to high heat for 20 minutes. Pour piping hot chutney into sterilised jars and cover with lids. Turn them upside down to seal and let cool.

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