Little Nanna’s Green Tomato Chutney


As far as pickles go, this is where it all started for me.  A really simple recipe handed down through the generations (-well, generations of in-laws, at least).

It’s that time of year when the nights are closing in, the weather’s even wetter and colder than it was in the ‘summer’, and what’s left of the summer veg is debating whether it’s worth hanging on for just a few more days, or give up to the end of season malaise.  If you haven’t done so already, now is the time to go out and strip off all of the tomatoes, regardless of their condition.  Of course, you can finish ripening tomatoes indoors, but if you have a lot, chances are many of them will be lost long before they are ready to eat.  A great way to get through a large backlog is to preserve these for the coming months as a Green Tomato Chutney – this is my traditional family recipe which is really terrific!

Makes 2 ltr

Ingredients

  • 600g Green Tomatoes, chopped (or halved for small cherry toms)
  • 2 large Eating Apple, peeled & diced
  • 4 medium Onions, diced
  • 500ml Pickling Vinegar (or use Malt Vinegar)
  • 450g Soft Brown Sugar
  • 2 tbsp Cornflour
  • 1 1/2 tbsp Ground Ginger
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 3/4 tsp ground Black Pepper

Method

  • Put the tomatoes, onions, apple, sugar and most of the vinegar (hold back a couple of tbsp) into a large pan
  • Stir in the salt, pepper, ginger and turmeric and bring to the boil.  Simmer for 5 minutes
  • Slake the cornflour with the remaining vinegar and stir into the tomato mixture and bring back to the boil.  Simmer gently for 2-3 minutes then remove from the heat
  • Spoon into sterilised jars – if reusing lids, top the jar with a piece of greaseproof paper before adding the lid to prevent the vinegar reacting with any exposed metalwork or scratches
  • Can be used immediately, but stores really well for many months and improves with age

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