By the end of summer, I always end up with some stubborn green tomatoes. The larger ones can be left on a sunny windowsill to ripen slowly, but the smaller ones, the ones that stay firm no matter what, are perfect for making this tangy, flavourful green tomato chutney. It’s a lovely way to make sure nothing from the garden goes to waste.
RECIPE | GREEN TOMATO CHUTNEY
INGREDIENTS:
1 kg green tomatoes
800 g red onions
300 g cooking apples
150 g cranberries (fresh or dried)
1 tbsp salt
500 ml balsamic vinegar
500 g sugar
INSTRUCTIONS:
PREPARE THE INGREDIENTS. Roughly chop the tomatoes, onions, and apples.
COMBINE. Place all the ingredients except the sugar into a large heavy-bottomed pot.
SIMMER. Bring to a boil, then reduce the heat and simmer gently for about 45 minutes, stirring occasionally, until the mixture softens and thickens.
ADD SUGAR. Stir in the sugar until dissolved, then continue to simmer uncovered for another 60 minutes, or until the chutney is thick and glossy. Stir often to prevent sticking.
In chutney making sugar is added after the vegetables and fruit have softened in the vinegar. If sugar added too early, it draws water out of the fruit and vegetables, which can make the chutney too runny.
JAR IT UP. Spoon into warm, sterilised jars while hot, seal, and allow to cool. Store in a cool, dark place – it will improve in flavour after a few weeks.
HOW TO USE IT?
This chutney pairs beautifully with:
- A slice of sourdough and sharp cheddar
- Roast meats or veggie burgers
- A spoonful stirred into stews or curries for extra depth
- Or simply as part of a cosy autumn cheese board
As it goes so well with cheese, it makes a perfect addition to a Christmas hamper. After all, edible gifts are always the best!
Happy Preserving!
Love,
Egle
