My gran's been making this wonderfully tangy and sweet green tomato chutney for as long as I can remember. It's fantastic as a relish in a burger or just with cheese and biscuits.
It's a brilliant way to use up unripe tomatoes if the weather (like this year) hasn't been great for them. I picked 5kg of green tomatoes from my allotment as they were starting to get blight then made two batches of this stuff. Some will be saved for Christmas presents and some will get eaten over the year.
It's a brilliant way to use up unripe tomatoes if the weather (like this year) hasn't been great for them. I picked 5kg of green tomatoes from my allotment as they were starting to get blight then made two batches of this stuff. Some will be saved for Christmas presents and some will get eaten over the year.
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Signing UpStep 1: Ingredients
Ingredients:
- 2.5kg green tomatoes, roughly chopped
- 0.5kg onions, finely sliced
- 4 tsp / 30g salt
- 1L malt vinegar
- 0.5kg soft light brown sugar
- 250g sultanas, roughly chopped
- 3 tsp / 20g ground pepper
- Preserving pan or other large lidless pan
- 7 - 10 jars with lids
- Food wrap / cling film
- Sticky labels
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I'm making 3 batches of the baitches.
Batch A (control batch) will be pro rata the S.O.P. as posited by Jayefuu.
Batches B&C will stick to the broad formula but deviate in devious ways
Batch B (posh batch) will be with 30% balsamic vinegar/ 70% malt ratio and 50/50 figs to sultanas. I shall add the balsamic towards the end of the process.
Batch C (apocalypse batch) will be with 10% scotch bonnet/ 20% dutch chilli/ 20% garlic/ 50% onion ratio
batch C may need to be prepared in a fume cupboard
FORZA CHUTNEY!!!
On the plus side I've been inspired to branch out and am as I type making up a small batch of fig and greengage chutney to go in some under-sized jars
Thanks for the recipe
similar with chillis, adding a couple of them, should I add at beginning? many thanks :)
How long should I (cook) the jars for?
Thanks so much for the recipe. First chutney I have ever made. We got an alloment about a month ago so I expect I will be making lots next year. This lot was from grow-bags in my very small garden.
I'll let you know if it is edible.
1) What I had. About 1.5 Kg. Mostly green and some red, Tomatoes.
2) 0.25 Kg Onions
3) 15grm salt
4) 1/2 litre Sarasons pickling vinegar
5) 0.25 Kg DARK brown sugar. ( What I had in the cupboard)
6) 125 grm. raisens (--------------+-------------------- )
7) 10 gm BLACK pepper (--------------+--------------------)
8) 1/2 tsp DRIED CHILLI FLAKES (-----------+--------------------)
9) 1 CARROT diced
10) 1 SQUASH, About 9"-12" long, Diced. ( a gift from a friend)
I broadly followed the method of cooking but added the carrots about 15-20 mins from the end to add a bit of crunch.
I MUST say the result was quite astounding and hardly distinguishable from Barnstones Pickle ( lol. ). Indeed my friends say it is better.
Next time I will add more carrot, otherwise it was perfect
1 LITRE VINEGAR, Sorry
Some on the hob - I increased the recipe to do 3kg of toms.
Seems to be OK so far, it's been boiling 2hrs but not quite what I'd call chutney yet.
I don't like chutney, and it taste OK now, so in three months it should be very tasty