Green Tomato Chutney

[jackal10]

Green Tomato Chutney

Adapted from Bulletin 21 "Home Preservation of Fruit and Vegetables", Her Majesty's Stationary Office, first published 1929

You can adapt this for any garden surplus: apples, marrow, plums etc. Liquidised and sieved you can use it as the basis for a brown (steak) sauce.

The long slow cooking and maturing gives a mellow dark brown chutney. The basic ingredients should be cut up and cooked so that the result is not completely smooth, but nothing is directly recognisable. Raisins, small cubes of crytallised ginger etc may be added to give character.

• 8 lb Green tomatoes
  
• 2 lb Apples
  
• 1 lb Raisins
  
• 2-1/2 lb Onions
  
• 2 chillis (more if you like it hotter)
  
• 1 oz Ginger
  
• 1 oz Salt
  
• 2 lb Brown sugar
  
• 2 pt Vinegar
  

Cut up the tomatoes, peel and chop the onions and apples.

Chop the raisins if they are large.

Chop up the giner and the chillis, and tie them in a piece of muslin

Place everything in a large pan, bring to the boil and simmer slowly until the desired consistency - about 8 hours. Remove the bag of spices and bottle in preserving jars (canning jars) while hot. Leave for a month or more in a dark cupboard.

Keywords: Condiment

( RG1416 )