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.
Step 1: 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
Step 2: Prepare
This will draw out lots of the tomato juices and help enhance the flavours. This step can be skipped if you don't want to leave it overnight, just reduce the salt by half.
I thoroughly recommend doing this step as it will reduce the time you need to cook your chutney for. Much of the cooking time is just reducing the liquid down so it's a thick enough consistency for chutney.
Step 3: Heat the vinegar, add the sugar.
Place the litre of vinegar into a large pan. Add the 500g of light brown soft sugar and stir over a medium heat until all the sugar has dissolved.
Bring to the boil.