Posts Tagged With: Onion

Green tomato chutney

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


  • Colander
  • Mixing bowls – 6 mixed sizes
  • Chopping boards and knives
  • Microplane grater
  • Heavy based stockpot
  • Wooden spoon
  • Scales
  • 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?

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Balsamic onion jam

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?

Categories: Kitchen Garden, Recipe | Tags: , , , , , | Leave a comment

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