Recipe: Green Tomato Chutney
| Published: 6th October 2008 22:45 |
Makes: 4 x 350ml jars
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:
- 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.
- Roughly crush the seeds in a pestle and mortar.
- Chop the green tomatoes into small pieces, either by hand or using a food processor, and add to the pan.
- Chop the garlic and shallots to the same size and add to the pan with the crushed spices, sweet paprika, sugar, vinegar and salt.
- 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.
- When all the liquid has been absorbed and the mixture is of a soft consistency, let it cool for a few minutes.
- Pour through a funnel into the sterilised jars.
- Cover each jar with a waxed disc and seal with a vinegar-proof lid while still hot.
- 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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