Green Tomato Chutney

Green Tomato Chutney

I (slightly) improvised on this recipe from my Preserves* book

Ingredients

1 kg green (cherry) tomatoes – roughly chopped

250g cooking apple – peeled, cored and chopped

1 large garlic clove – finely chopped

1 tsp sea salt

300 ml cider vinegar

250g granulated sugar

Tablespoon pickling spice (I made my own, but there’s lots of easy tasty recipes available online if you want a stronger flavour)

Claire’s pickling spice

1 tsp all spice

1 tsp ginger

1 tsp cinnamon

1 tsp dried coriander

Tsp cloves

2 bay leaves

Bash all spices together in pestle and mortar, spoon into muslin and tie tightly into little sachet – I didn’t have muslin or cotton, so I used a scrap of fabric I had in the house...it worked perfectly, but meant my spice sachet was green rather than the usual white.

Place tomatoes, apple, onion and garlic in a large pan and add the salt. Stir well to mix ingredients

Add sachet of pickling spice and half the vinegar, stir well again and bring to the boil

Reduce the heat and simmer for 1 hour until chutney is thick and pulpy

*Stir often

Place sugar and remaining vinegar into a small pan and heat gently, stirring until sugar is dissolved

Add to chutney, mix together well and simmer for a further hour and a half until chutney is thick.

*Stir occasionally

Remove spice sachet from the chutney and spoon the hot chutney into warm sterilised jars

Cover and seal immediately

Chutney should be stored in a cool, dark place and it will need to mature for at least one month before eating.

* Preserves - Catherine Atkinson & Maggie Mayhew