Green Tomato Chutney
This beautiful recipe has been shared with us by Alyce Alexandra. Whilst this chutney is good any time of year, it is really the perfect recipe to save away for the cooler months. Once autumn draws to a close, there is often a proliferation of green tomatoes – tomatoes that will be left unripe due to the cooler weather. With them you can make this delicious green tomato chutney! Make sure you have a well ventilated room to cook in, as the vinegar fumes are sharp.
Recipe Tester Feedback: "This is a chuck-it-all-in-the-bowl and forget type of chutney. Robust flavour and very moreish." - Monika
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 50 minutes
Makes a 350ml jar
Cannot be frozen
- onion - 1, brown, peeled and halved
- apple - 1, green, quartered and cored
- chillies - 2 long, halved (can deseed if preferred)
- tomatoes - 1kg, green, roughly chopped
- apple cider vinegar - 200g
- brown sugar - 70g
- sultanas - 50g
- salt - 2 tsp
- Place the halved onion (1), quartered apple (1) and halved chillies (2) in the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Add the chopped tomatoes (1kg), apple cider vinegar (200g), brown sugar (70g), sultanas (50g) and salt (2 tsp) to the bowl. Program 50 minutes / Steaming Temperature / Reverse+Speed 1.5, measuring cap off, or until your desired consistency is reached. Set the internal steaming basket on top of the lid to prevent spatters.
- Fill warm sterilised jars with hot chutney and seal. Refrigerate and use within two weeks or at your own discretion.