Green Tomato Chutney Recipe

Name: Green Tomato Chutney Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 Kg Green Tomatoes (2.2 lbs or about 6 cups / skinning is optional); 1 Kg Red Onions (2.2 lbs or about 6 cups); 150 g Raisins (5.2 oz or about 1 cup); 3 Garlic cloves; 1/4 tsp Cayenne pepper; 1/4 tsp Black pepper; 2 tsp Sea salt; 500 g Brown sugar (2½ cups); 1 Litre Malt Vinegar* (32 fl oz or about 4¼ cups)

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Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 5

Author : Lovely Greens

chutney green tomatoes tomatoes

Ingredients

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1 Kg Green Tomatoes (2.2 lbs or about 6 cups / skinning is optional)1 Kg Red Onions (2.2 lbs or about 6 cups)150 g Raisins (5.2 oz or about 1 cup)3 Garlic cloves1/4 tsp Cayenne pepper1/4 tsp Black pepper2 tsp Sea salt500 g Brown sugar (2½ cups)1 Litre Malt Vinegar* (32 fl oz or about 4¼ cups)

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Instructions

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Step 1

Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.

Step 2

Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to med-low and simmer uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.

Step 3

The chutney is ready when it's reduced down and appears thick and brown.

Step 4

Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for this preserve and to simply finish with this step. However, it's better to use proper preserving jars and to water-bath the jars after they're filled*.

Step 5

Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil then lower your jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.

Step 6

Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.