Tuesday, July 25, 2006


It's getting close to the time for Green Tomato Chutney, so I thought I'd publish last years recipe. We're still eating it, so it preserved very well. And all tasters are most complimentary

Green Tomato Chutney

1 oz fresh ginger
8-10 chillies
4lb green tomatoes, chopped
1lb apples, peeled, cored, chopped
8 oz raisins or golden sultanas
1/5 lbs onions
2 tsp salt
1lb brown sugar
1 pint cider vinegar

Place all ingredients in big saucepan. If you don't want it too hot, put the chillies in a muslin bag so you can remove them.
Bring to the boil, stirring till sugar has dissolved, then simmer till thick enough.
Quick whizz with a hand blender - careful of the hot drops
Pour into warmed sterilised jars, cover and label.

Great with quiche, cold meats sandwiches.


Post a Comment

<< Home