Yes, I found my recipe thanks to ‘Way Back Machine’ (an internet archive). I repost my recipe exactly as it was back in 2008.
Green Tomato Chutney
This year the British summer has been a typical one – with plenty of rain and hardly any sun, consequently only a few of the tomatoes at il giardino del terra del Marge (the garden to you!) have ripened. This has left me with a glut of green tomatoes. However, not to be outdone, done down, or vanquished I have done my research and found a really good green tomato chutney recipe! I have adapted it to my own taste and present it here for you.
Now the first thing I would suggest when it comes to making chutney is to allow yourself a good few hours. This is very much like jam making as you are effectively making a savoury jam, and cannot be rushed. (I understand Tefal have produced a jam making machine which cuts the time down. If you make a lot of jam and preserves them it might be worth considering?)
- 1kg green tomatoes
- 2 medium size apples
- 500g soft brown sugar
- 500ml malt vinegar (or about 3/4 of a pint)
- 2cm of root ginger
- 3 red chilis (you can use more if you like things hot!)
- 125g raisins
- 300g shallots
- 1 tsp salt
- Wash the green tomatoes well. If you see any with blossom end rot (like a nasty bruise), or any yukky bits then chuck them out.
- Prepare the chilis (carefully!) and set them aside. I used chilis from the garden that I had frozen so I didn’t need to wash them again. I also kept the chilis whole.
- Peel the ginger using a sharp knife. They are so knobbly it is too much of a faff to use a peeler! Give the ginger a light bash with a rolling pin. You want to squash it a bit without breaking it into pieces. Set aside
- Take the green tomatoes, shallots, and apples and bung them in a food processor. You want things nicely chopped but not mushy. If you are a tough guy (or don’t have a food processor) you can chop things with a good sharp knife, but bear in mind this will take a while.
- In a large, deep cooking pot place the chopped items along with the vinegar, sugar, raisins (I like to leave them whole for this recipe), and salt. Give it all a mix with a wooden spoon.
- Add the chilis and ginger and stir again. Put the heat on and bring the chutney to the boil. You will need to keep stirring to make sure the sugar dissolves and the bottom of the pot doesn’t catch. When stirring make sure you don’t break the chilis or you will have chili seeds all over the chutney! If you have one of those tea cage things you can use that to put the chili and ginger in if you wish.
- Once at a good boiling stage turn the light right down to a simmer. And this is where patience comes in handy. You will need to simmer the chutney for ages, at least an hour, if not more. Also you will need to stir the chutney from time to time. Whilst the chutney is simmering you can take some ‘me’ time. Personally I like to do a bit of tapestry needlework or read .net magasine – true!
- One thing you can do whilst waiting for the chutney to simmer is to prepare the chutney jars. Being resourceful you can use old coffee, jam, or pickle jars. You MUST clean the jars and lids until scrupulously clean in very hot water. Whilst the jars are still wet microwave them for 2 minutes on high.
- Once the chutney has attained a jam like consistency it is done. Take out the chilis and ginger (or just remove the tea cage thing) and discard.
- Carefully spoon the chutney into the sterilized jars. It is a good idea to make sure the jars are warmed too so as not to crack when the hot chutney goes in! You want to pack the chutney in so there are no air bubbles. Create a seal over the surface of the chutney with a bit of folded clingfilm. Put the lids on tightly. Leave the jars to cool thoroughly. Once opened keep the chutney in the fridge.
- Serve in a nice cheese sandwich, or as a relish with a lovely meat dinner.
I have been asked by a few people if I can repost my chutney recipe from a few years ago. I shall do my best and have a scout around for it especially as now is the perfect time for chutney making.
I know I say this a lot *ahem* but watch this space