Capture the fresh lively flavour of green tomatoes and apples in this traditional English style chutney. The aromatic flavours of good curry powder and turmeric adds a touch of the orient, arousing the senses with a twist of the lid. For home gardeners, there’s always a kilo or two of green tomatoes left on the vine when it’s time to pull-up the plants in preparation for the autumn planting. Those precious few kilos produce an artisanal batch that will be on everyone’s wish list. The intoxicating aroma of the orient will permeate the kitchen as it cooks and seduce all with its charismatic fragrance.
It’s the perfect accompaniment to chicken, pork and lamb, BBQ hamburgers, sausages, vegetable fritters and adds another dimension to a ploughman’s lunch, curry and even poached eggs.Preparation time: 30 minutes
Cooking time: 45 minutes
Quantity: 8 x 325 ml jars
Sterilise sealable glass jars and lids.
1.8kg chopped green tomato
900g peeled, finely chopped brown onion
900g peeled, cored and finely chopped cooking apple
900g light brown sugar
500ml apple cider vinegar
2 tablespoons curry powder
2 teaspoons turmeric powder
2 teaspoons cooking salt
- Place finely chopped onion and apple in large preserving pan. Add sugar, vinegar, spices and salt.
- Bring to boil, turn down and simmer with lid on until the onion is soft.
- Wash and dry the tomatoes. Remove the core and any blemishes. Chop and add to the pan. Bring mixture back to the boil, then turn down again and simmer, without the lid, for approximately 30-40 minutes or until chutney has a thick consistency.
- Stir occasionally to prevent the chutney from sticking on the bottom of the pot.
- Use a funnel and ladle to pour into warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method.
- Label and store in a cool dark place in the kitchen or pantry.
- Allow the chutney to mature for at least 2 weeks before eating.
- Wash and dry tomatoes and apples to remove any shop or garden dirt.
- Never use mouldy fruit or vegetables as this will produce a poor-quality chutney.
- For a chunky chutney texture, cut the vegetables into larger pieces. This will slightly increase the cooking time.
- Stir occasionally to prevent the chutney from sticking on the bottom of the pan.
- The cooking time is an approximation only and will depend upon, the size of preserving pan, degree of fruit ripeness and cooking heat.
- The type and colour of the sugar and vinegar used will affect the final colour and flavour of the chutney. Malt vinegar and brown sugar will produce dark brownish chutney with a more earthy/molasses background flavour, while white wine vinegar or apple cider and white sugar or light brown sugar will produce a fresher and brighter tomato flavour. This is a matter of personal choice.
- To test the chutney is cooked to the right consistency, spoon a little of the mixture on to a plate. The chutney should hold its shape.
- Towards the end of the cooking process, it may be necessary to stir regularly. It is important that the fruit does not stick to the bottom of the pan and burn. Your chutney will be tainted with a burnt flavour and it is not very pleasant.
- To make show quality chutney, skin and seed the tomatoes