Green tomato chutney has a delightfully sharp taste that you will most certainly never forget. Combine it with mature cheese and you have a winning combination.
INGREDIENTS
2-2½ kilogram green tomatoes, roughly chopped
½-1 onion, cut in fine slices
50 ml (10tsp) salt
1 litre apple cider vinegar
550 grams dark brown sugar
250 grams sultanas roughly chopped.
INSTRUCTIONS
Place the roughly chopped tomatoes and onions in a bowl the evening before making the chutney. Add 4 tsp of salt and mix well, so everything is thoroughly covered. Cover the bowl with a cloth and leave to stand overnight.
When you're ready to make the chutney, drain the tomatoes and onions but don't rinse.
Bring vinegar in a big pot and bring to a boil. Add the brown sugar and bring it to a boil again. Add the sultanas and bring it to a boil again.
Once the mixture has reached boiling point for the third time, add the tomatoes and onions.
Bring the mixture to a boil and stir continuously.
Let the chutney boil slowly for a couple of hours, stirring the mixture occasionally.
Flavour with the remaining salt if you need to.
If necessary, remove some of the excess liquid after the chutney turned into golden brown colour. Boil the chutney until it is soft and thick. It is ready when you run a spoon through the mixture without it running back together.
Pour chutney into sterilised jars and seal. Store in the refrigerator once opened.
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