About this recipe:This sweet green tomato chutney is a great way to use up unripened green tomatoes. Serve this green tomato chutney on sandwiches, with cheese or with your favourite roasted meats for a lovely addition to Sunday lunch.
1kg green tomatoes, chopped
500g cauliflower, chopped
675g onions, chopped
1kg brown sugar
150g plain flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
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Method Prep:30min › Cook:30min › Extra time:2hr › Ready in:3hr
Place the tomatoes, cauliflower, onion, sugar and 750ml of vinegar into a large pot; bring to the boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
Stir the flour, turmeric, mustard, curry, nutmeg, clove and ginger together in a bowl. Stir in the remaining 250ml of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Used different ingredients.
Did not have any cauliflower so did it without and used less vinegar and works as well. Have also used it for marrow and courgettes from the allotment and some friends prefer it with red tomatoes - 28 Sep 2010