This is the best way to use up the last of the green tomatoes and preserve them for the cooler months. Don’t forget to stir the pot regularly!
I also water-bath the jars after sealing by placing them in a large pot, not touching, on a clean tea towel in about 15cm of cool water. I set the pot to boil for about 10 minutes, and then carefully remove the jars with tongs. I leave them to cool and then label the jars. This ensures preservation.
Fresh from the garden: tomatoes, onions, apples, garlic, bay leaves
Recipe source: adapted from a recipe by Jeremy & Jane Strode
Makes: About 4 large or 6 small jars
What to do:
- Wash the tomatoes, drain into the colander and discard any with holes or are mushy. Chop them into small pieces.
- Peel and chop the onions, apples (discarding the cores) and garlic.
- Peel the ginger and carefully microplane into a small bowl.
- Place tomatoes, onion, apples, garlic, ginger, salt, all the spices and half the vinegar in a heavy-based stockpot. Bring to the boil and simmer, stirring, for one hour.
- Add remaining vinegar and the sugar and simmer for another 90 minutes or until thick. Stir regularly to prevent catching.
- Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving.
Notes: Why are the tomatoes green? What is a microplane grater? Why we do have to cook the chutney for so long? Why do we leave the jars for a month before serving?