So 2015 was a dismal year for my tomatoes unless you like tiny green ones. However, after making the following recipe, I have discovered that I like tiny green tomatoes very much. I will no longer fear a crop that refuses to ripen now that I have found a way to use them. I got this recipe from one of my favourite cook books - Forgotten Skills of Cooking by Darina Allen. It tastes along the lines of a spiced apple chutney, and is quite Christmassy making it a perfect food gift. It is simple, once the tedious peeling and chopping is taken care of.
Ingredients
Makes around 1.4 litres
- 1kg cooking apples, peeled and diced
- 1kg green tomatoes, chopped (no need to peel)
- 450g onions, peeling and diced
- 450g sultanas
- 350g white granulated sugar
- 350g Demerara sugar
- 2tsp ground ginger
- 2tsp all spice
- 2tsp cracked black pepper
- 1 tbsp. salt
- 2 cloves garlic crushed
- 900ml white wine vinegar
Method
Bring to the boil and allow to simmer for 45mins - 1 hour uncovered, or until the mixture has thickened and reduced by half. Stir regularly throughout the cooking to prevent sticking, keeping a close eye on it towards the end of the cooking.
How it looked at the end of cooking:
Drool.
Pour the hot mixture into hot sterilised jars and seal immediately to help the jars form a tight seal.
Use jars with non-reactive lids (plastic coating on the inside) so the metal won't react with the vinegar. If you are reusing jars, those from relishes, chutneys and pickles should be ideal.
Ideally leave to mature in the jar for at least two weeks but I recommend saving some of the hot fresh chutney for your dinner today. I had mine with a pork chop and mash - divine.
This sounds really delicious and something new to try. Thank you for sharing this.
ReplyDeleteSimon