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READY IN 2 hrs
20 mins
Green Tomato Chutney Recipe

Green Tomato Chutney

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. In the 19th century, commercial chutneys created for Western tastes were shipped to Europe. Generally these chutneys were fruit, vinegar, and sugar cooked down to a reduction. The tradition of chutney-making then spread through the English-speaking world, especially in the Caribbean and American South, where chutney is still a popular condiment for ham, pork, and fish.

My son introduced me to this prticular one (thanks, Ian!). It's such a simple recipe but the end result is a wonderful chutney that's perfect with cold cuts of meat.

      Preparation Time: 20 Minutes

      Cooking Time: 2 Hours

Ingredients for Green Tomato Chutney

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
4 small
pieces root ginger
1 lb
cooking apples
2 medium
onions
3 lb
green tomatoes
8 oz
sultanas
8 oz
Demerara (turbinado) sugar
2 level teaspoons
salt
1 pint
malt vinegar
½ teaspoon
Cayenne pepper
1 level teaspoon
English mustard powder

 

How to Cook Green Tomato Chutney

  1. Bruise the root ginger (smack it about a bit!), peel, core and mince the apples, peel and mince the onions and thinly slice the tomatoes. Tie the root ginger in a piece of muslin and place it in a preserving pan with all the other ingredients (In case you can't be bothered to work it out, that's ginger, apples, onions, green tomatoes, sultanas, sugar, salt, malt vinegar, cayenne pepper, mustard powder.)
  2. Bring the pan to the boil, then reduce the heat and simmer gently, uncovered, for about 2 hours, stirring occasionally, until the ingredients are tender, reduced to a thick consistency and no excess liquid remains.
  3. Remove the muslin bag, spoon the chutney into prepared jars and cover immediately with airtight and vinegar-proof tops.
  4. Hey, that was easy, wasn't it!! Now just enjoy it with something totally delicious like Mini Pork Pies with Quails' Eggs

 
Graham GRAHAM'S HOT TIP:
If you can't get English mustard (which is very hot) use whatever you can get but increase the amount a little (don't overdo it!)
 
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Reviews of Green Tomato Chutney

Rating 5 out of 5 - Many cooks will make this recipe again May 15 2014
I did it! I made it and it is excellent. really tasty. Now I'm going to be doing lots of ploughman's lunches so everyone gets a taste!
(4 reviews)
 

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