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Step 2Prepare
Finely slice your onions and washed green tomatoes, cutting out any bad bits. Add to a large bowl and stir. Add the 4 teaspoons of salt, stir again and then cover with food wrap or a large plate and leave overnight.
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.
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.
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Please could you tell me how long you can keep the chutney for?
I made my first 2 batchs in October 2010 and it was absolutely devine, I ate my first two jars before Christmas, gave four jars away as Xmas gifts and now almost a year later, still have two jars left.... ( the recipients of the gifts are asking for more ) the two remaining jars are improving all the time and I am gutted that I don't have enough green tomatoes to pull this off for a second year running ! The existing jars with a shrinking contents have not been refrigerated ( just a cool dark cupboard and good prep hygiene ) and continue to get even more delicious. Highly reccommend this recipe !