Green tomato and chili chutney recipe
- 800g green tomatoes, roughly diced
- 200g cooking apples finely diced (equivalent of 1 large apple)
- 300g onions, finely diced
- 2 garlic cloves
- 1 red chilli
- 1 cup cider vinegar
- 10g, approx 1cm, fresh ginger
- 80g sultanas or currants
- 200g brown sugar
Put apples, tomatoes and onions in a saucepan with the cider vinegar and simmer for about 30 minutes until onions are soft.
In a food processor or mortar and pestle, crush/process the chillies, garlic and ginger until a paste, add to saucepan.
Lastly, add the brown sugar and sultanas/currants and simmer for a further 5 minutes until sugar dissolved.
Lastly turn the heat up to medium (low boil) for 30-40 minutes to allow thickening.
Pour into sterilised jars, seal and process jars in boiling water for a further 40 minutes.
- This chutney is great with cheese or bangers or any cold meats.
- If you've got some green tomatoes left over from your vegetable harvests, this is a great way to use them!
- This chutney doesn't take much time to make - try preparing it whilst making dinner and bottle it before washing up.
- To properly sterilise jars:
- Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
- Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
- When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.
Related chutney, sauce and preserve recipes:
- Bush chutney
- Easy rhubarb jam
- Orange marmalade
- Italian tomato sauce
- Lemon curd
- Lemon butter
- Quick peach jam