Outdoor or indoor varieties can be used, these are an
outdoor italian plum tomato "Roma". |
If you are
left with a glut of green tomatoes following one of
our english summers, this chutney is the best way of
utilising them.
It goes well with cold meats and cheeses, and can
be served with or added to curries.
Ingredients to yield about 6-7lb (2.7-3.2kg)
- 4 lb (1.8kg) green tomatoes, washed
and chopped
- 1½ lb (700g)
shallots or onions, peeled and chopped
- 1 lb (450g) cooking
apples, peeled, cored and chopped
- 1 pint (575/600ml)
vinegar
- 8 red chillies
- 1 oz (25g) dried root ginger
- 8 oz (225g) seedless
raisins or dates, chopped
- 2 teaspoons salt
- 1lb (450g) sugar
Put
the chopped tomatoes, shallots or onions and the
apples in a
large, heavy-based pan with half the vinegar.
Bring to the boil, then simmer gently for about 30
minutes until tender. Tie
the chillies and root ginger in a muslin bag, bruise
with a hammer/rolling pin, and add to the pan with
the raisins
or chopped dates. Cook, stirring from time to time
until the mixture thickens, after about 1 hour.
Add the salt, sugar
and the rest of the vinegar, stirring well until
the sugar dissolves. Continue
cooking, pressing
the bag of spices occasionally with a wooden spoon,
until the mixture is thick. Remove the muslin bag
before potting
and sealing). Leave to mature for at least six weeks. |
