Green Tomato Chutney
| Published: 3rd October 2007 10:41 |
Preparation Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Ingredients
2 tsp coriander seeds
2 tsp mustard seeds
1.15kg Green tomatoes
2 garlic cloves
8 Shallots
1 tbsp sweet ground paprika
110g light muscavado sugar
275ml red wine vinegar
1 tsp Salt
Method
1. Dry roast the coriander and mustard seeds in a large pan over a medium heat, stirring continuously until they start to pop then remove from heat.
2. Roughly crush the seeds in a pestle and mortar.
3. Chop the green tomatoes into small pieces, either by hand or using a food processor and add to the pan.
4. Chop the garlic and shallots to the same size and add to the pan with the crushed spices, sweet paprika, sugar, vinegar and salt.
5. Heat the mixture to simmering, stirring continuously, then reduce to a lower heat and cook gently, uncovered, for 3 hours to 3 hours 30 minutes, stirring occasionally. Be careful not to cook too vigorously as this will leave the chutney too dry.
6. When all the liquid has been absorbed and the mixture is of a soft consistency, let it cool for a few minutes.
7. Pour through a funnel into the sterilised jars.
8. Cover each jar with a waxed disc and seal with a vinegar-proof lid while still hot.
9. Store in a cool, dry, dark place for 8 weeks before using.
To sterilise the jars: wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean cloth. Place the jars in the oven, 180C/gas 4 for a minimum of 5 minutes. Add the chutney while the jars are still hot.
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