The best green tomato chutney - ever!
Posted: Wed Jul 29, 2009 2:18 pm
A bit too early perhaps for thinking about using green tomatoes, but this recipe is worth making as soon as you have some full-sized unripe green tomatoes.
If, like us, you find green tomato chutney a bit boring and more a matter of “making the best of a bad job” at the end of a poor tomato season, try this one which we have adapted from Nick Sandon and Johnny Acton’s book Preserved. We make it every year and it gives green tomato chutney a whole new dimension.
GRILLED GREEN TOMATO CHUTNEY
500 g green tomatoes
275 ml cider or white wine vinegar
50 ml balsamic vinegar
125 g muscovado sugar
100 g dark brown sugar
1 teaspoon salt
2.5 cm lump of ginger roughly sliced
2 teaspoons of mustard seeds
2 teaspoons of Szechwan or black pepper
2 medium dried chilis
10 fresh sage leaves
a couple of sprigs of rosemary
a couple of sprigs each of thyme and oregano
1 medium onion chopped
500 g apples peeled and chopped
Slice the tomatoes and drizzle with olive oil, then place on a very hot griddle pan until browned but still firm and uncooked.
Heat the vinegars in a pan and add the sugars, stirring till dissolved.
Put the ginger, mustard seeds, pepper and chilis into a muslin spice bag.
Chop the char-grilled tomatoes and put into a pan with the rest of the ingredients.
Simmer for at least two hours, stirring occasionally, until the chutney is your desired consistency.
Pour into sterilised jars with non- metal lids. The amounts above are enough for 3-4 medium jars.
Store in a dark place for at least 3 months.
Do try it - you'll not regret it - guaranteed.
If, like us, you find green tomato chutney a bit boring and more a matter of “making the best of a bad job” at the end of a poor tomato season, try this one which we have adapted from Nick Sandon and Johnny Acton’s book Preserved. We make it every year and it gives green tomato chutney a whole new dimension.
GRILLED GREEN TOMATO CHUTNEY
500 g green tomatoes
275 ml cider or white wine vinegar
50 ml balsamic vinegar
125 g muscovado sugar
100 g dark brown sugar
1 teaspoon salt
2.5 cm lump of ginger roughly sliced
2 teaspoons of mustard seeds
2 teaspoons of Szechwan or black pepper
2 medium dried chilis
10 fresh sage leaves
a couple of sprigs of rosemary
a couple of sprigs each of thyme and oregano
1 medium onion chopped
500 g apples peeled and chopped
Slice the tomatoes and drizzle with olive oil, then place on a very hot griddle pan until browned but still firm and uncooked.
Heat the vinegars in a pan and add the sugars, stirring till dissolved.
Put the ginger, mustard seeds, pepper and chilis into a muslin spice bag.
Chop the char-grilled tomatoes and put into a pan with the rest of the ingredients.
Simmer for at least two hours, stirring occasionally, until the chutney is your desired consistency.
Pour into sterilised jars with non- metal lids. The amounts above are enough for 3-4 medium jars.
Store in a dark place for at least 3 months.
Do try it - you'll not regret it - guaranteed.