Green Tomato Chutney

This is based on a recipe from an old Good Housekeeping book of my mum’s. We made it over 10 years ago and it was such a big hit with our rat-catcher Mick, he kept coming back to dispatch more rodents – and take more jars of pickle.

Making green tomato chutney

  • 4 small pieces of root ginger tied up in a muslin bag
  • 1lb (250g) cooking apples – peeled, cored & minced
  • 4 medium onions, minced
  • 3lb (750g) green tomatoes, thinly sliced
  • 8oz (225g) sultanas
  • 8oz (225g) demerara sugar
  • 2 level tsp salt
  • 3/4 pint (400ml) malt vinegar (Sainsbury’s basics malt vinegar is 13p a pint)
  • half tsp cayenne pepper
  • 1 tsp mustard powder

I blitzed the apple, onion & ginger in the food processor. I know it says put them in a muslin bag, but I wanted to give this some poke. I may have also been over-generous with the cayenne pepper.

Chuck everything in a huge pan. Boil, then simmer & reduce, stirring occasionally, for about 2 hours. Bottle in steralized jars when still piping hot.

I’ll let you know how this batch turns out in a month or so – pan-scrapings suggested this is fearsomely spicy but delicious.

Making green tomato chutney

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