GREEN TOMATO CHUTNEY
(Makes 4 lb jars)
2lb green tomatoes (chopped)
8 oz onions (chopped)
1 lb cooking apples (peeled & chopped)
8 oz sultanas (or raisins, cranberries, chopped dried apricots etc)
8oz brown sugar
1 pint vinegar spiced or malt (but any other will do)
2 tablespoons mustard seed
1 inch fresh ginger (peeled & finely chopped) or 2 teaspoons ground ginger
2 teaspoons cinnamon (or spice of choice)
1. Put all ingredients into a large pan and bring to the boil.
2. Simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take 2 3/4 to 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into hot sterilised jars and seal.
4. Label when cool. Chutneys improve in flavour if kept for at least a couple of weeks before use.
GREEN TOMATO CHUTNEY
(Makes 4 lb jars)
(Makes 4 lb jars)
2lb green tomatoes (chopped)
8 oz onions (chopped)
1 lb cooking apples (peeled & chopped)
8 oz sultanas (or raisins, cranberries, chopped dried apricots etc)
8oz brown sugar
1 pint vinegar spiced or malt (but any other will do)
2 tablespoons mustard seed
1 inch fresh ginger (peeled & finely chopped) or 2 teaspoons ground ginger
2 teaspoons cinnamon (or spice of choice)
8 oz onions (chopped)
1 lb cooking apples (peeled & chopped)
8 oz sultanas (or raisins, cranberries, chopped dried apricots etc)
8oz brown sugar
1 pint vinegar spiced or malt (but any other will do)
2 tablespoons mustard seed
1 inch fresh ginger (peeled & finely chopped) or 2 teaspoons ground ginger
2 teaspoons cinnamon (or spice of choice)
1. Put all ingredients into a large pan and bring to the boil.
2. Simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take 2 3/4 to 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into hot sterilised jars and seal.
4. Label when cool. Chutneys improve in flavour if kept for at least a couple of weeks before use.
2. Simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take 2 3/4 to 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into hot sterilised jars and seal.
4. Label when cool. Chutneys improve in flavour if kept for at least a couple of weeks before use.
Green Tomato Chutney simmering
Green Tomato Chutney - testing if it's ready. It is!
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