Green Tomato Chutney
Apple, ginger, and mild onion make this chutney especially sweet, rather than spicy.
6 qts (6 liters)
Preparation Time30 min
Preparation Time - Text30 minutes
Cooking Time2 min
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Taste and Texturehot & spicy, sweet, tart
Type of DishCondiments
- 2¼ lb (1kg) green tomatoes, washed and chopped
- 1½ lb (675g) red or yellow onions, chopped
- 2¼ lb (1kg) tart apples, cored and chopped
- 2½ cups packed light brown sugar
- 2½ cups malt vinegar
- 1 tbsp ground ginger
- 1 tbsp black or mixed peppercorns
- Extra large stainless steel saucepan
- 5–6 × 1lb (450g) glass canning jars
Mix the tomatoes, onions and apples together in a large, heavy-bottomed saucepan. Add the brown sugar, vinegar, ginger, and peppercorns, and mix again.
Bring to a boil over medium-high heat, stirring almost constantly to dissolve the sugar. Reduce the heat to low and simmer about 1¾ hours, stirring often to discourage scorching, until the chutney is thick and pulpy.
Have ready 6 hot, sterilized 1quart (1 liter) glass canning jars. Screw the lids on the hot jars. Let stand until cooled.
Wipe the jars clean and label. Store in a cool dark place. Once opened, store in the refrigerator and eat within a week.
Banana and Green Tomato Chutney:
Substitute peeled, thickly sliced bananas for the apples and 1 tbsp curry powder, 1 tsp ground allspice, and 1 tsp ground ginger for the ginger and peppercorns. Replace the apples with bananas and the spices with 1 tbsp mild curry powder, 1 heaped tsp allspice and 1 tsp ground ginger.
2008 Dorling Kindersley