Posted in Autumn, cooking, Food, Fruit, Hints & Tips, Jams & Jellys, Preserving

Green Tomato Chutney

Even though our harvest was small this year, I still had enough green tomato to make some chutney.

I adapted a recipe I found, these are the ingredients I used:

750g Green tomatos, chopped
350g onions, Chopped
200g cooking apple, peeled, cored and chopped
300ml malt vinegar (I needed more than that)
A few mustard seeds
1 dried red chilli, finely chopped
100g raisins
1tsp salt
200g raw sugar

Prepare jars and lids by washing in hot soapy water and rinsing, then put jars only on a baking tray in a low oven while cooking the chutney.

Beautiful green tomatos

Put all the ingredients into a heavy based pan and bring to the boil.

Simmer until all the liquid is absorbed. There should be no liquid left in the pan (if the ingredients are not nice and soft, add more vinegar until they are).

Put in jars prepared jars and replace the lids while still warm. Do use a cloth to handle the hot jars!

A little taster for Keith!


slow living, laughing, gardening, cooking, homemaking, slow food, making things, purple, eating with friends, chickens, faith in God, clothes, singing, red, my studio.........

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