Ingredients Jump to Instructions ↓

  1. Send us your tips > For the green tomato chutney: 1kg (2 1/4lb) green tomatoes,roughly chopped 2 onions, peeled and chopped 6 cloves garlic, peeled 30g (1oz) fresh ginger, peeled and finely sliced 3 large cooking apples, peeled, pips removed and chopped 250g (8oz) sultanas or raisins 1 level tbs yellow mustard seeds 1 level tbs salt 5cm (2in) piece cinnamon 2 pieces star anise 300ml ( 1/2 pint) cider vinegar 150ml ( 1/4 pint) orange juice 500g (1lb) light muscovado sugar

Instructions Jump to Ingredients ↑

  1. Put all of the ingredients, except the muscovado sugar,into a preserving pan or large non-aluminium pan. Place the pan over a medium heat and bring to the boil. Reduce the heat and simmer the mixture for 1-1½ hours, or until the ingredients have softened. Remove the pan from the heat and add the sugar. Stir until the sugar dissolves. Return the pan to the heat and simmer the mixture gently for about 1 hour, or until the mixture has thickened. The mixture will need stirring occasionally to begin with but, as it thickens, it will need mor regular stirring to make sure that it doesn’t catch and burn the base of the pan. Spoon the chutney into warm jars, ensuring that there are no air bubbles trapped in the mixture. Leave it to go cold, then cover the jars with vinegar-proof lids.


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