Simple, tasty and a great way to use up a glut of unripened green tomatoes! This recipe takes less than 30 minutes to prepare, takes around 2 hours to cook and makes 7-10 jars.
2.5kg green tomatoes, washed and chopped
500g onions, finely sliced
1l malt vinegar
500g brown sugar
20g ground pepper
Jars, lids and labels
How to make your chutney:
- Place your green tomatoes and onions in a large mixing bowl and stir well. Add your salt and stir again – and then cover with a plate and leave overnight. Leaving your mixture overnight will draw out lots of the tomato juice and enhance the flavour – it also reduces the amount of time you’ll need to cook your chutney as most of this time is required to reduce the liquid. But if you just can’t wait to taste your chutney you can miss out the overnight stage, just remember to halve the amount of salt you put in!
- Place your vinegar into your preserving pan and add the sugar – stir over a medium heat until all of the sugar has dissolved, then bring to the boil. Roughly chop your sultanas and add them to your vinegar and sugar mixture, and then gently bring the pan to a boil.
- Drain your tomato and onion mixture well but don’t rinse it (as this will just add water). Add this to your pan, with your pepper and stir well.
- Boil your pan gently for 1.5 to 2 hours and during this time you’ll reduce the liquid and soften the tomatoes and onions before the whole lot turns thick and golden. Stir your mixture occasionally during this time, and adjust the heat to make sure they don’t boil to vigorously.
- Now you need to sterilise your jars so pre-heat your oven on its lowest setting. Clean your jars and lids thoroughly and then pop your jars onto a baking sheet upside down (without the lids on). Place in the oven for 15 minutes.
- Your chutney is ready when it has reduced by almost half and is thick and golden. Stir it thoroughly and then ladle into your freshly sterilised jars, making sure you seal each one carefully and label correctly!