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As requested Green Tomato Chutney


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  • As requested Green Tomato Chutney

    This recipe is from a book first printed in 1929 and is absolutely great, I love it as it has the correct way to preserve your harvest at home.

    Green Tomato Chutney.

    4lb (2Kg) green Tomatoes
    1lb (450g) Cooking Apples, peeled and cored
    1 1/4 lb (575g) Shallots or onions
    8oz (225g) Raisins
    1/2oz (15g) Fresh root ginger
    8-10 dried red chillies
    1oz (25g) Salt
    1lb (450g) Brown Sugar
    1 Pint (600ml) Vinegar

    Chop the tomatoes, apples, onions and raisins. Alternatively mince these if you prefer a smoother chutney; Place them in a large saucepan. Bruise the ginger and chillies: please them between sheets of greaseproof paper and hit them with a rolling pin or mallet. Tie them in a piece of muslin and add the packet to the saucepan. (tip from me, leave enough string so you can tie it to the pan handle as it makes it easier to remove)
    Stir in all the remaining ingredients and bring the chutney to the boil. Reduce the heat and simmer the chutney until thickened to the desired consistency. Stir the preserve frequently during cooking to prevent it sticking to the bottom of the pan. Remove the bag of spices before potting the Chutney.

    Makes about 7lb (3.25Kg)

  • #2
    Cheers Wiccanlou
    Hayley B

    John Wayne's daughter, Marisa Wayne, will be competing with my Other Half, in the Macmillan 4x4 Challenge (in its 10th year) in March 2011, all sponsorship money goes to Macmillan Cancer Support, please sponsor them at'

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    • #3
      I made a green tomato curry as I've got enough chutney (courgette) already.

      Green Tomatoes with Indian Spices Recipe | Recipezaar

      Vegetable Kingdom blog


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