Year one of the garden and some over-enthusiastic horticulture efforts have left me with a glut of green tomatoes. Next year plant out earlier, in the meantime make chutney while the sun (doesn’t) shine.
- 1250g green tomatoes
- 250g sultanas
- 250g apples (prefer cooking but granny smith will do if added later to the stewing process)
- 250 red onion
- 250 dark sugar
- 670 ml malt vinegar
- mustard seeds
- Orange peel
- cloves (3-4)
- bay leaves
- pepper corns
- cinnamon stick
- salt about 1-2 table spoon of good salt (e.g. malden)
Slice the tomatoes then finely dice red onions. Then salt both in about 1 tbsp of good salt overnight.
Boil the malt vinegar and spices then let it cool. Then boil again and leave at least 15 mins. Strain the spices out. If you can leave it overnight before straining.
Add the sugar to the pickling liquor and boil for 10 mins to dissolve.
Then add sultanas and simmer for 10 mins.
Then strain the tomatoes and onion (don’t rinse) then add to the liquor.
Bring to the boil, then simmer for 30 mins.
Once the tomatoes are beginning to soften and brown add the chopped apples.
Simmer for about 30-40 mind (keep a bit of bite in the apples).
Once the mixture becomes thicker and stickier take off the heat.
When cold pot up in sterilised jars or pots.