Recipe by Um Safia
My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.
Top Review by jp.baker43
I could review it if the recipe had the correct instructions. There is no mention "ginger" in the "ingredients" but it is in the "directions". There is no mention of sugar in the "directions" but it is in the "ingredients"
- 1 lb green tomato
- 1 lb onion
- 1 lb apple (granny smith or other firm, tart apple)
- 1 lb brown sugar
- 1 pint malt vinegar
- 1⁄2 teaspoon mixed spice
- 1 teaspoon dry mustard
- 1⁄2 teaspoon cayenne pepper
- 2 ounces salt
Directions See How It's Made
- Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
- Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
- Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.