Green Tomato Chutney
- 4 pounds green tomatoes
- 8 - 12 apples (approximately 3 pounds) originally mixed windfalls, but I use bramleys.
- 2 pounds dark brown sugar
- 1/2 pound sultanas (sultanas are raisins that have been made from white grapes)
- 2 ounces salt
- 1 ounce ground ginger
- 1/2 ounce dried red chillies
- 1/4 ounce white mustard seeds
- 3 large Spanish onions
- 3 pints malt vinegar
You will also need:
- muslin or net bag
- large pot
- Turn the burner on to a low heat.
- Pour the vinegar in the preserving pan
- Add the sugar and stir until it is dissolved over low heat.
- Add sultanas, salt, ginger, mustard seeds and stir well.
- Slice the apples, tomatoes, and onions either by hand or in a food processor and add to the vinegar.
- Finally add chillies in a net bag
- Boil for 3 hours, using a disperser if cooking over a gas burner. Stir every 15 - 30 minutes.
- Remove the net bag
- Spoon into large jars and cover while hot.
How long does green tomato chutney keep:I recently found a jar that had been made 3 years ago, and it was still perfectly okay.
Fill each jar leaving about 1 inch space at the top. Place a clean lid over each jar and seal, or cover with a double layer of cling film and seal it up with a rubber band. These do not have to go through a hot water bath after filling.
Then put them to mature for a few months in a cool dark place. The back of an understairs cupboard works well or the back of a larder.
The large amount of sugar and vinegar serves as a natural preservative and the chutney can easily keep for 1 - 2 years, or longer. If you haven't used it up before then. I found a forgotten pot in the back of the cupboard last summer which was at least 3 years old and it was still prefectly good.
A cheese and chutney sandwich makes for a quick and delicious lunch. Spread a bit of butter on two slices of your favourite bread, add some slices of mature cheddar and a spoonful of chutney. Instead of cheese, you could had sliced cold pork or sliced cooked sausages.
Place these components on a plate separately and add a few slices of apple or a few cherry tomatoes to create a Ploughman's Lunch.
After fixing a roast pork dinner, serve the pork as part of a cold lunch or supper the next day. Dish up slices of cold pork, pickled onions, gerkins, or beetroot, thick slices of bread, and of course a couple spoonfuls chutney to make a complete meal.
When making bangers and mash for dinner, use this chutney as a condiment.