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
- Mixing bowls – 6 mixed sizes
- Chopping boards and knives
- Microplane grater
- Heavy based stockpot
- Wooden spoon
- Measures: jug, tablespoon, teaspoon, ½ teaspoon
- Jars with metal lids
- 1kg green tomatoes
- 500g brown onions
- 200g apples
- 2 cloves garlic
- 1 knob fresh ginger
- 1 tablespoon sea salt
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoon yellow mustard seeds
- 1 teaspoon ground white pepper
- 3 cloves
- 2 bay leaves
- 1 teaspoon chilli flakes
- ½ cinnamon stick
- 300ml cider vinegar
- 225g brown sugar
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?
Categories: Kitchen Garden, Recipe
Tags: apple, apple cider vinegar, children, cooking, kids, Onion, pickle, preserving, relish, water bath
This is a fantastic addition to a weekend brunch or BBQ – try it on fried eggs, sausages, bacon or spread some on a cheese sandwich for a taste sensation…
Fresh from the garden: onions, thyme
Recipe source: Melissa, kitchen specialist at Bondi PS
- Chopping board & knife
- Large frying pan
- Wooden spoon
- Measures – tablespoon
- Serving bowls
- 1kg brown onions
- A sprig of thyme
- Olive oil
- Flaked salt
- Soft brown sugar
- Aged balsamic vinegar
What to do:
- Peel and chop the onion into thin slices.
- Heat 2 or 3 tablespoons of olive oil in the frying pan and when hot, slide in the onion slices and sprinkle on a pinch of salt.
- Wash & shake the thyme sprig dry. Strip off the leaves, discarding the stalks, and sprinkle them onto the onions.
- Gently cook on a medium heat, stirring or tossing occasionally until very soft for about 10 minutes.
- Sprinkle on a tablespoon each of brown sugar and balsamic vinegar and toss to mix. Continue to cook gently, turning the heat down if needed.
- When the onions have mostly absorbed the mixture, add another tablespoon of each and toss again.
- Keep going in this way until the onions are thick, slippery and dark in colour. This might take up to 30 minutes.
- Taste to check seasoning and tenderness and when ready, spoon into serving bowls.
Notes: What is a condiment? Where does balsamic vinegar come from? What is it made from?