Green Tomato Chutney
April 14, 2020
This recipe is modified from one originally published in a newsletter from the Otago Farmers Market, mainly to make it quicker and easier to prepare.
I only discovered green tomato chutney a couple of years ago, having always thought it sounded vile. However, faced with a heap of green tomatoes at the end of the season (as I was again this year) I figured there was nothing to lose and discovered what I’d been missing out on for all those years.
I really like it underneath the cheese on cheese on toast, but you may well have other uses for it! The recipe can be very easily doubled. As given here, it will produce about four ordinary jam-jar sized pots of chutney.
1Use a food processor to chop the tomatoes, onion, apple and sultanas so they are finely divided but not a mush. You may need to divide the ingredients into two or three lots if you have a smaller food processor.
2Heat the oil in a large saucepan and add the allspice, curry powder, mustard seeds and cayenne, and stir for a few seconds until they’re fragrant.
3Add everything else and bring to the boil, stirring.
4Reduce the heat and simmer gently until the chutney thickens to your satisfaction (usually around 45 minutes), stirring regularly every few minutes to stop things sticking and burning.
5Transfer to sterilised jars and seal.