Traditional green tomato chutney
Use up green tomatoes from your garden with this tangy and sweet chutney recipe.
By James Martin
From Saturday Kitchen
Ingredients
- 175g/6oz light brown sugar
- 150ml/5fl oz white wine vinegar
- 1 shallot, peeled, finely chopped
- 1 garlic clove, peeled, finely chopped
- 2cm/¾in piece fresh root ginger, peeled, finely grated
- 1 red chilli, finely chopped
- 125²µ/4½´Ç³ú sultanas
- 600g/1lb 5oz green tomatoes, quartered
Method
Heat the sugar in a frying pan until the sugar melts and caramelises.
Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
Spoon the chutney into sterilised jars.
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