Green tomato chutney
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
- 2½ kg green tomatoes
- 500g onion
- 1 rounded tbsp salt
- 500g sultanas
- 500g cooking apples
- 500g light muscovado sugar
- 1.14l jar spiced pickling vinegar
Nutrition: per rounded tbsp
- kcal34
- fat1g
- saturates0g
- carbs9g
- sugars4g
- fibre1g
- protein1g
- salt0.3glow
Method
step 1
Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
step 2
The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
step 3
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.