Russ loves food but (and he'll admit that it's irritating) he can't stomach raw tomatoes, loves them in stuff when cooked but there's something about a beautiful, ripe red tommy that turns his stomach. Unfortunately we had a load of green tomatoes left over at the end of the season, some we stuck in the fruit bowl and they rippened up but with the other few kilos (yes, kilos!) we were stuck.
Russ decided to create and modify some green tomato chutney recipes to use them up and not only is it amazing (he should be a saucier) but because it doesn't have that classic ripe tomato flavour he loves it - which is just as well as we have about twenty jars...
This recipe can be increased if you like.
900g Green tomatoes
250g cooking apples, peeled and chopped
340g Onions
115g Sulatanas
14g Grated ginger
14g Salt
225g Soft Brown Sugar
300ml Vinegar (we generally use white wine vinegar)
2tsp Mustard Powder
1tsp Hot Curry Powder
- Dissolve the vinegar and sugar - leave it for a few hours.
- Clean, peel and chop the tomatoes, onions and apples.
- Blend or hand blend the tomatoes, apples, onions, sultanas and ginger. You want them really well blended but not completely pureed - leave some texture.
- Stick the mixture in a large saucepan (bigger the better - we use a jam pan)
- Add the salt, mustard powder, curry powder and bring the pan to the boil, then turn down and simmer for 75 minutes, give it a stir from time to time.
- After the 75 minutes add the dissolved sugar/vinegar mixture and boil for a further fifteen minutes then remove from the heat.
- Let it cool then pack into sterilised jars, it can be frozen in bags or simply bang it straight on some cheese and crackers and munch through the whole lot.
No comments:
Post a Comment