There has been a lot of tomato hunting in our veggie garden this weekend! As we are about to go on vacation for a while, it was decided that we had to strip the tomato plants as we couldn't wait any longer for them to ripen up. We desperately wanted to enjoy the fruits of our labour so we thought if we made a bunch of green tomato chutney from our green tomatoes, we could enjoy the sweet and sour goodness when we get back.
Thanks to reading up on recipes from the Australian Woman's Weekly magazine and the bible of cooking, Cookery the Australian Way, 8 jars (500ml each) of delicious green tomato chutney was made today!
Here is the recipe that I followed, I ended up making two batches of this which used up 4 kilos of tomatoes! Woo hoo!
- 2kg green tomatoes, cored and chopped roughly.
- 2 large brown onions
- 2 large granny smith apples, peeled, cored and diced.
- 2 cups of raw sugar
- 2 1/2 cups of apple cider vinegar
- 1 cup sultanas
- 2 Hungarian style peppers (large mild chilies)
- 6 cloves of garlic finely chopped
- 2 teaspoons of flaky sea salt
- Put all the ingredients into a super big pot. I suggest a non-stick if you have one so you are not stirring all the time.
- stir over a high heat until sugar dissolves, then bring to the boil.
- reduce heat and simmer uncovered for about 1.5 to 2 hours, until thick.
- spoon the hot chutney into hot sterilised jars and seal immediately.
- store the sealed jars in a cool, dark place for about 3 weeks for the flavours to develop before opening. Refrigerate once open though!
We tried some of our chutney straight away with some potato wedges and it was pretty tasty. It will be great to open a jar when we come back to see how it has all developed and tastes.
Stay tuned for the tasting!!