Description
River Cottage Green Tomato Chutney is a traditional British-style preserve made from green tomatoes, onions, apples, and a mixture of spices. The ingredients are simmered with vinegar and sugar to create a thick, tangy, and spiced chutney that’s perfect for serving with cheeses, cold meats, or simply as a sandwich spread.
Ingredients
Scale
- 1.5 kg (3.3 pounds) green tomatoes, chopped
- 500g (1.1 pounds) onions, finely chopped
- 500g (1.1 pounds) apples, peeled, cored, and chopped
- 300g (10.5 oz) soft brown sugar
- 300ml (10 fl oz) malt vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
- Chop the vegetables and fruits: Finely chop the green tomatoes, onions, and apples. Set aside.
- Measure out the spices and vinegar: Have your sugar, vinegar, and spices ready for adding to the mixture.
Step 2: Cook the Vegetables and Fruits
- Combine the ingredients: In a large, heavy-bottomed pot, add the chopped tomatoes, onions, and apples. Stir in the minced garlic, mustard seeds, ground ginger, allspice, cloves, salt, and black pepper.
- Add the sugar and vinegar: Pour in the brown sugar and vinegar, stirring to combine everything well.
Step 3: Simmer the Chutney
- Bring to a boil: Set the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Simmer and thicken: Once boiling, reduce the heat to low and let the chutney simmer uncovered for 1 ½ to 2 hours, stirring occasionally to prevent sticking. The chutney should thicken and develop a rich, dark color as the liquid reduces. The mixture is ready when it has a jam-like consistency.
Step 4: Sterilize the Jars
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them in hot, soapy water and placing them in a low oven (around 100°C/225°F) for 10 minutes.
Step 5: Jar the Chutney
- Fill the jars: Once the chutney has finished cooking, carefully ladle it into the sterilized jars while still hot. Seal the jars with lids and allow them to cool at room temperature.