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Hi,
Having yet more green Toms to use up, Wanted to try a Chutney with a bit of a twist, and adapted this recipe-The end product tastes delicious (To me, anyway)
Curry powder, mustard etc can be increased/decreased according to taste.
750grms green tomatoes
250 gms apples
1 kg onions
600g demerara sugar
300ml malt vinegar
300mls white wine vinegar
4 dessert spoons of Mild curry powder
3 tsp dried mustard Powder
3 tsp turmeric
3 dessert spoons of white mustard seeds
1/2 tsp ground black pepper
Mix mustard powder,turmeric,curry powder and black pepper with a little of the vinegar to make a smooth past.
Dice the tomatoes and onion, Finely chop the apple, put in a large stainless steel saucepan, along with the other ingredients. Bring to the boil slowly, making sure sugar is completely disolved then simmer, stirring frequently until the mixture has reduced to the desired consistancy (drawing a spoon across the top leaves a clear trail that does not fill with vinegar)
pour into hot sterilised jars, and seal immediatly. Best if left to mature a coup[le of months.
ENJOY!
Having yet more green Toms to use up, Wanted to try a Chutney with a bit of a twist, and adapted this recipe-The end product tastes delicious (To me, anyway)
Curry powder, mustard etc can be increased/decreased according to taste.
750grms green tomatoes
250 gms apples
1 kg onions
600g demerara sugar
300ml malt vinegar
300mls white wine vinegar
4 dessert spoons of Mild curry powder
3 tsp dried mustard Powder
3 tsp turmeric
3 dessert spoons of white mustard seeds
1/2 tsp ground black pepper
Mix mustard powder,turmeric,curry powder and black pepper with a little of the vinegar to make a smooth past.
Dice the tomatoes and onion, Finely chop the apple, put in a large stainless steel saucepan, along with the other ingredients. Bring to the boil slowly, making sure sugar is completely disolved then simmer, stirring frequently until the mixture has reduced to the desired consistancy (drawing a spoon across the top leaves a clear trail that does not fill with vinegar)
pour into hot sterilised jars, and seal immediatly. Best if left to mature a coup[le of months.
ENJOY!
