Green tomato chutney

Olive Flynn

Finished chutney being filled into jars

This is my mother's recipe. It's marked on her original copy with the name of the village in Norfolk where we lived at the time, and she thinks she got it from someone else in the village. She always left out the garlic, as my father hated it; and all I've done is put it back and add some chili and a little spice.

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Makes 4lb. Prep time: 30 minutes. Cooking time: 60 minutes.


Ingredients

  • 2 lb green tomatoes | chopped
  • 1 lb eating apples | peeled, cored, and chopped [if you use cooking apples, add 4oz sugar ] (see tip)
  • 1 lb sultanas
  • 1 lb brown sugar
  • ½ pt wine vinegar
  • ½ pt malt vinegar
  • 1 oz butter
  • 1 lb onions | peeled and chopped
  • 6 cloves garlic | finely sliced
  • 2 medium red chilis | finely chopped
  • 1 tbsp coriander seed
  • 1 dsp cumin seed
  • 1 dsp black mustard seed
  • ½ pt water

Method

  1. Mix the prepared tomatoes and apples with the sultanas in your biggest pan and add the sugar, wine vinegar, and malt vinegar.

  2. Bring gently to the boil, stirring until the sugar is completely dissolved. Turn down the heat and leave to simmer while you fry the onion.

  3. Melt the butter in a frying-pan and add the onion, stirring occasionally until they start to go golden, then turn down the heat and add the garlic and chilis. Cook and stir until caramelised, then add to the main pot and mix well. (see tip)

  4. Dry-fry the coriander seed, cumin seed, and mustard seed for a minute, then crush to a powder in a pestle and mortar or a spice grinder, and add to the main pot. (see tip)

  5. Add the water and turn the heat low. Cook for as long as it takes to reduce to a thick consistency, maybe an hour.


Serving

  • Heat your bottles and their lids in the oven to 150°C for 10 minutes to sterilise them, then fill with the mix using a ladle and funnel, or spoon by spoon.


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