GREEN TOMATO & CHILLI CHUTNEY
Autumn is the most vibrant season of the year with the full spectrum of orange, browns, yellows and reds shining out from the hedgerows and fields.
Ingredients
- 1.6 kg green tomatoes diced
- 400 g Bramley cooking applies diced
- 600 g red or white onions or scallions diced
- 1-3 red chilli peppers to taste
- 4 cloves garlic
- 500 ml cider vinegar
- 2.5 cm piece root ginger finely chopped or grated
- 160 g sultanas
- 400 g soft brown suga
Instructions
-
Add all the ingredients to a large stainless steel saucepan, bring to the boil then simmer for around an hour or two or until liquid has a firmer consistency and isn’t as runny and the ingredients resemble a chunky chutney.
-
Empty into freshly sterilised jars and seal whilst the ingredients are hot. Leave for around three weeks to allow the flavours to blend and settle before serving.
-
Chutney makes a delicious accompaniment to cheese and freshly baked bread.
Leave a Reply
You must be logged in to post a comment.