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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)
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)
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