• Jayne Avery

Green Tomato and Apple Chutney


Delicious chutney that will keep for 6 to 9 months – but I bet you’ll finish it much sooner!

The recipe has half the usual amount of sugar and less than half the usual amount of salt - but NOT half the taste!


Ingredients


Makes 5 x 1lb jars


1.25 kg green tomatoes – cores removed and then sliced

470 g chopped onions

400 g Granny Smith dessert apples cored and finely chopped

4 small red chillies – seeds removed and chopped finely

4 peeled bulbs garlic - crushed

20g ginger grated ginger

140g sultanas

150g coconut sugar

350ml cider vinegar

¾ tsp salt


Method





1 Put the tomatoes, onions and apples in a preserving pan with the vinegar. Bring to the boil and simmer on low for about 30 minutes until the vegetables and apples are soft.


2 While the above are simmering put the chillies, garlic and ginger into a small blender and whiz to a small paste – I used an electric hand blender


3 Add the paste, sugar, salt and sultanas to the pan and continue to simmer until the sugar has dissolved.


4 Increase the heat to medium and continue to simmer for about 30-40 minutes until thick.


5 Pot into hot sterilised jars, cover with vinegar proof seals and then lids. Label.




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