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- 25 Jul 2011
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- 73
This year my small outside plot was fertilized with compost from my parents house. A pleasant surprise was a load of uninvited tomato plants (presumably from seeds in the compost). Given that the plants didn't get much attention and weren't grown in a greenhouse, most of the tomatoes were unripened; it seemed a waste to just let them rot. Around this time of year, as it starts to get colder, many growers will have a glut of unripened tomatoes and may just want to get rid of them. This would also work with a glut of red ripened ones too, though the colouring would be different.
Recipe is:
2lb green toms, 8oz onions, 8 oz apples, 4oz sultanas, 1 tsp salt, 1/2 tsp cayenne pepper. 1/2 tsp dry mustard, 8 oz granulated sugar, 1/2 pint malt vinegar
Method
Open windows/turn extractor fan on as the fumes of heated vinegar are pretty strong.
1)Chop onions roughly, de-core and chop apples and halve tomatoes. Some people say skin the apples and tomatoes, but I couldn't be arsed and reckon a you'd lost a lot of flavour and nutrients.
2) Put apples, onion and tomatoes in large pan. Add 1/2 the vinegar and cook gently till toms and apples are soft, keeping well stirred,
3)Take jam jars, wash thoroughly with hot water and then place in preheated oven on lowest setting (mine was 100 degc) [EDIT: actually was gas mark 1 which was 140 deg c]
4)Add rest of ingredients to pan and the rest of vinegar and cook steadily till mixture thickens (about 20 mins) It can dry out so stir occasionally, keep heat low to medium and don't overcook or burn. Resultant should be thick and viscous.
4) Turn off heat, and carefully spoon mixture into heated jam jars whilst theyre still hot (use teatowel for handling jar and watch the super hot chutney). You want everything to be hot when it goes into the jars and sealed whilst hot to avoid microbes. Seal with lids or cellophane/wax jar lids.
Chutney will be much better if left for a month, as flavours mellow and develop. The chutney will be good for a year or so.
Serve with cheese for ploughmans lunch, pork pie, sandwiches, cured meats or poppadoms.
Recipe is:
2lb green toms, 8oz onions, 8 oz apples, 4oz sultanas, 1 tsp salt, 1/2 tsp cayenne pepper. 1/2 tsp dry mustard, 8 oz granulated sugar, 1/2 pint malt vinegar
Method
Open windows/turn extractor fan on as the fumes of heated vinegar are pretty strong.
1)Chop onions roughly, de-core and chop apples and halve tomatoes. Some people say skin the apples and tomatoes, but I couldn't be arsed and reckon a you'd lost a lot of flavour and nutrients.
2) Put apples, onion and tomatoes in large pan. Add 1/2 the vinegar and cook gently till toms and apples are soft, keeping well stirred,
3)Take jam jars, wash thoroughly with hot water and then place in preheated oven on lowest setting (mine was 100 degc) [EDIT: actually was gas mark 1 which was 140 deg c]
4)Add rest of ingredients to pan and the rest of vinegar and cook steadily till mixture thickens (about 20 mins) It can dry out so stir occasionally, keep heat low to medium and don't overcook or burn. Resultant should be thick and viscous.
4) Turn off heat, and carefully spoon mixture into heated jam jars whilst theyre still hot (use teatowel for handling jar and watch the super hot chutney). You want everything to be hot when it goes into the jars and sealed whilst hot to avoid microbes. Seal with lids or cellophane/wax jar lids.
Chutney will be much better if left for a month, as flavours mellow and develop. The chutney will be good for a year or so.
Serve with cheese for ploughmans lunch, pork pie, sandwiches, cured meats or poppadoms.
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