Green Tomato Chutney

I now have 3 trays such as this ripening in the greenhouse. These tomatoes were grown outdoors among the veggies, and as its going colder would not finish ripening without help .. Looks like chutney is on the menu :-)

I now have 3 trays such as this ripening in the greenhouse. These tomatoes were grown outdoors among the veggies, and as its going colder would not finish ripening without help .. Looks like chutney is on the menu 🙂

I don’t know about any of you gardener’s out there but the Tomatoes have taken a while to ripen here in the UK at least.. Due to it not being a very warm Summer. The tomatoes which grew in the ground in the allotments were gathered up and I used some to make chutney with 

An Ideal job on a rainy day, to spend it in the kitchen .

So I thought I would share a very simple recipe with you all. 

Tomato Chutney ingredients

The ingredients you will need all chopped and prepared

You will need. 

3lb-1-5kg of Green Firm Tomatoes- ( do not use damaged or soft ones ) 

1lb-450g of Cooking Apples 

1lb-450g Red Onions, peeled and chopped

1 head of celery chopped. ( discard the small leaves or save for soups or salads ) 

1 green jalapeño chilly pepper, de-seeded and chopped

2-3 large cloves of garlic peeled and chopped

1 and Half pounds -700g of Demerara Sugar 

1 teaspoon of coriander seeds, lightly pounded

1 quarter of a pint- 150ml of water

1pint-600ml of Malt Vinegar 

4 tablespoons of Balsamic Vinegar

11 ounces-300g Raisins. 

Method

Rinse and chop the tomatoes, put into a preserving pan. Peel and core the apples, chop them and add to the pan along with the chopped red onions and garlic. 

Trim the celery, discarding leaves, and add to the pan with the chopped chilli ( I didn’t have any green jalapeño chilly pepper, so I omitted it. But I did have some chilli flakes so I added these to the coriander seeds which should be placed in a small muslin bag tied tight with string, which is then secured to the pan handle.

Stir in the Sugar, add the water, place over a gentle heat and cook until the tomatoes and apples have collapsed. The recipe said for about 30 minutes it depends I guess on how the heat is… I cooked for 40 minutes before they softened.. ( Remember to Stir at regular intervals to stop it sticking)

Tie the Coriander in muslin to the pan handle

Tie the Coriander in muslin to the pan handle

After the 30 minutes or so then add both lots of vinegars and the raisins.. return to the boil, remembering to stir, and reduce heat again and simmer for 35 to 40 minutes until the chutney consistency is reached.  (Don’t forget to stir during this simmer time, I left mine a little longer between stirring and just got to it in time as the raisins started to stick, another couple of minutes and they would have burned! ) .

Almost done see from the sides of the pan how its reduced.

Almost done!. see from the sides of the pan how its reduced 

Cool slightly and discard the coriander seeds. Then pot into sterilised Jars and label as normal..

All finished and these will make a lovely stocking filler for Christmas along with any Jam you have made

All finished and these will make a lovely stocking filler for Christmas along with any Jam you have made

Enjoy! 

Happy Cooking! 

 

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21 thoughts on “Green Tomato Chutney

  1. Excellent share Sue :). I remember the smell of green tomato pickles and chutney when mum bought crates of them and used up what grandma couldn’t ripen. I loved them as cheese and chutney/pickle sarnies 🙂

    Liked by 1 person

  2. I went,you don’t want to know where and how much I paid … ,you’ll think I’m crazy,well,to a remote farm miles away,to buy bio tomatoes and cucumbers and to my surprise I found green tomatoes like yours.At first,I was disappointed,but the farmer explained to me that if I keep them indoors and in a cool place,they will ripen gradually.That’s what I did,I was surprised to see them turning red and taste heaven!So I know exactly why you have put them inside.If I had read your post before going to the farm,the poor man wouldn’t have to persuade me to buy them.
    Thanks for the lovely recipe you shared with us,it must be delicious and well presered in the jars.Do you make your own tomato purée also to have it for winter?Lovely blog,can’t wait to see more fresh vegetables,fruit and recipes.Enjoy a wonderful and peaceful weekend,dearest Sue!Love & kisses 🙂 ❤

    Liked by 1 person

    • Sometimes it doesn’t matter what you paid.. its the quality and the taste that count.. and if you look upon my top photo with the ingredients you will see my windowsill full of tomatoes.. The yellow ones are delicious. And the chutney is too.. 🙂
      I make lots of soup, the soup can be found within my recipes in my pages in the header links.. And I am experimenting at the moment using dehydrating of tomato skins so that I can crush them into a powder to add for flavourings to soups.. Will see how that goes and post later.. I am taking photo’s of the process.. Its trial and error 🙂 I got the idea from Stillsearching2 another avid gardener and cook 🙂 I was down the allotments this morning.. preparing for the manure to arrive.. 🙂 You too enjoy your weekend.. Hugs Sue ❤ xxx

      Liked by 1 person

      • Yes,I know,it’s there I looked at first,and told you about the tomatoes I bought.Great idea to dehydrate tomatoes and then powder them!How do you dehydrate them?Here,in Greece,we put the tomatoes,cut in pieces,under the hot sun and when dried we put them in a string along with dehydrated hot,red peppers and store them in a cool place to use during winter in bean soups or sauces.Looking forward to reading,if your “method” worked.Love & Hugs to you dear Sue 🙂 xoxox

        Liked by 1 person

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