19 September, 2012

Ballymaloe Green Tomato Chutney

This is a great way to use the tomatoes at the end of the growing season. 

Ballymaloe Green Tomato Chutney ingredients
Makes 12 jars (7fl oz/200ml each) 
2.25-LBS (1kg) cooking apples (Bramley Seedling or Grenadier), peeled and diced
1-LB (450g) onions, chopped
2.25-LBS (1kg) green tomatoes, unpeeled and chopped
12-oz (350g) white sugar
12-oz (350g) Demerara sugar
1-LB (450g) sultanas (plump golden raisins)
2 tsp ground ginger
2 tsp allspice
2 tsp freshly cracked black pepper
2 garlic cloves, coarsely crushed
1 Tbsp salt
1.5-PTS (900ml) white wine vinegar


Put the apples and onions into a wide, stainless-steel saucepan and add the remaining ingredients. Stir well, bring to the boil and simmer gently, uncovered, for about 45 minutes or until reduced by more than half. Stir regularly, particularly toward the end of cooking.

Pot into sterilized jars and cover immediately with non-reactive lids.

Store in a dark, airy place and leave to mellow for at least two weeks before using.

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