Green tomato chutney
Olive Flynn
🔗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
Mix the prepared tomatoes and apples
with the sultanas in your biggest pan and add the
sugar, wine vinegar, and malt vinegar.
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.
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)
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)
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
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