Green Tomato Chutney

This is a great use for tomatoes that stubbornly won't ripen and is easily my favourite chutney recipe! If you're not using new jars, to help prevent re-used jars smelling of their previous contents, add a little bicarbonate of soda and hot water, leave for a couple of minutes, then rinse well before using. To sterilise jars: wash and leave jars to air dry. Place cold jars on a baking tray in a cold oven. Heat to 150C/Gas 2 for 15 minutes. Sterilise lids by boiling for 10 minutes then leaving to dry thoroughly before using, or once you've potted your chutney, pop on clean, dry lids and invert the jars for 10 mins to let the hot chutney sterilise them, before turning right-way up. Always pot hot chutney into hot jars. This recipe should make about 1kg chutney. Credit where credit is due: https://www.riverford.co.uk/recipes/green-tomato-chutney

Updated at: Wed, 16 Aug 2023 21:10:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories435.4 kcal (22%)

Total Fat0.8 g (1%)

Carbs108.1 g (42%)

Sugars77.4 g (86%)

Protein6.1 g (12%)

Sodium635.9 mg (32%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750ggreen tomatoes

washed and chopped

350gshallots

or onions, chopped

200gcooking apples

peeled, cored and chopped

300mlmalt vinegar

2red chillies

fresh root ginger

small, peeled

3yellow mustard seeds

optional

100graisins

1 tspsalt

200gbrown sugar

Instructions

Step 1

Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.

Step 2

Step 2 Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.

Step 3

Step 3 Cook on a low heat, stirring from time to time, until the mixture thickens (about 1 hour). Whilst the chutney is cooking, sterilise your jars - see introduction for the instructions.

Step 4

Step 4 Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.

Step 5

Step 5 Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.