This is 2016’s chutney. This one was made with almost 50/50 red (ripe) and green (unripe) tomatoes. This is the first time I’ve added apple and ginger.
Ingredients
- 493g Red Tomatoes
- 534g Green Tomatoes
- 130g Onion (red)
- 175g Cooking Apple
- 250g Sugar
- 568ml Vinegar
- about 2tsp Fresh Ginger (ground)
Method
- Chop up the green tomatoes and onion. Place in a bowl with salt. Cover and leave overnight in the fridge.
- Drain the excess liquid from the tomatoes and onions.
- Add the green tomatoes and onions in a large saucepan with the vinegar. Bring to the boil.
- Meanwhile chop up the red tomatoes, and the cooking apple.
- Add to the pan and bring back to the boil.
- Add in the sugar and ginger, and keep mixing until all the sugar is dissolved.
- Turn the heat down, and leave to simmer on a low/medium heat for 1 to 2 hours.
- When the chutney has reached a thick consistency, remove from the heat and transfer to pre-prepared sterilised jars.
- Store in a cool dry place for up to a month before opening. After opening keep refrigerated.
Notes
- The finer you chop the veg, and smother the end result.
- The longer you cook, the more intense the flavour.
- The longer it is cooked, the more broken down the veg, the smother the chutney. (And the thicker)
- This recipe, and the length I cooked it for, made 875g of chutney.
- Cook until you reach the consistency desired.