Tuesday, 6 September 2011

Green Tomato Chutney

I've been inundated with green tomatoes lately, with people begging me to take them from recent tomato blight attacks.

So what better time to dig out the cook books and cook up some tomato preserves.

Wanting to do something with the generously given free food I had to do something with them quick before they spoiled, so tomato chutney it is.


3kg green tomatoes (peeled and chopped in small pieces)
500g apples (peeled and chopped in small pieces)
500g onions (peeled and chopped in small pieces)
500g sugar
600ml white wine vinegar
2 teaspoons chilli powder
Pinch of salt
2 teaspoons black peppercorns
1 teaspoon coriander seeds
2 teaspoons ground bay leaf


1.  Chop the tomatoes, apples and onions.  The smaller the pieces the better.  When you've finished chopping add all the ingredients to a large pan.  (Use a wooden spoon for stirring)
2.  Bring to the boil, stirring gently and then simmer the mixture.
3.  Simmer for 3 - 4 hours, checking on it occasionally to make sure it is not sticking to the base of the pan.
4.  The chutney is ready when it looks rich and thick but you can still see the shape of the vegetable/fruit pieces.  The true test is when you can drag the wooden spoon across the base and you can see the bottom of the pan momentarily.

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