2 Kg (4 lb) apples,
500 gm (1 lb) shallots,
2 Kg (4 lb) green tomatoes,
500 gm (1 lb) sultanas,
250 gm (1/2 lb) raisins,
500 gm (1 lb) brown sugar,
1500 ml (3 pints) brown malt vinegar,
2 lemons (juice of),
75 gm (3 oz) salt,
5 gm (1/4 oz) ground ginger,
25 gm (1 oz) mixed space
Peel, slice and core the apples.
Peel the shallots.
Cut the tomatoes in half.
Put through a mincer (grinder) with the dried fruit.
Open window.
Boil the sugar and vinegar in a large pan.
Add the lemon juice, seasoning and minced ingredients.
Simmer very gently for about 3 hours until the mixture is thick.
Pour into hot jars and seal.
If you have metal lids to the jars it is a good idea
to line them with grease-proof paper, because of acid in the vinegar
(which could rust metal lids).
Label each jar “Green Tomato Chutney” with date.
This chutney will keep for two years or three and improve with keeping.
Eat with (hard) cheese, curries, sausage rolls, etc.
Pickle recipe for Green Tomato Chutney typed by my Mother.
See also Bengal Chutney
and the index of recipes.
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