I succumbed. I couldn’t bear to see all those green tomatoes go to waste so I used one kilo of them to make Maggie Beer’s, Green Tomato Chutney and I am glad I did. It tastes very nice indeed. A little sharp, but sweet. The apple comes through quite strongly so it would be perfect with ham or pork and Maggie recommends teaming it with chicken pie or adding it to curries.
I cooked mine for a little longer than the recipe said as it didn’t appear cooked enough for my liking and that made my chutney a little dry, so watch it.
This recipe is from Maggie’s Table by Maggie Beer.
- 1kg green tomatoes
- 3 Granny Smith apples
- 3 onions
- 3 garlic cloves
- 600 mls white wine vinegar
- 250g sultanas
- 1 tsp salt
- 1 tsp coarsely ground pepper
- 175g brown sugar
These quantities made 8 x 200 mil jars.
- Peel and core the apples. Chop the tomatoes, apples and onions.
- Finely chop the garlic.
- Put all the ingredients except half of the vinegar into a non-reactive pot and bring to the boil.
- Reduce to a simmer and cook gently for 40 minutes.
- Add the remaining vinegar and simmer for a further 20 minutes or so until the chutney thickens.
- Check for seasoning and ladle into warm, sterilised jars.