Ingredients
- 1kg green tomatoes, chopped
- 1 large brown onion, peeled and chopped
- 1 large green apple, peeled, cored and diced
- ¼ c sultanas
- ½ tsp salt
- ½ tsp ground allspice
- ½ tsp mild curry powder
- ¼ tsp ground cayenne pepper
- ½c firmly packed soft brown sugar
- 1 c apple cider vinegar
- a splash of olive oil
Green Tomato Chutney
Method
- Heat the oil and sprinkle in the allspice, curry powder, and cayenne and allow to fry for just 15sec or so
- Add everything else to the pan, and stir
- Bring to the boil and then reduce heat, simmering uncovered until glossy and thick (45min)
Comments
Sometimes tomato plants fruit plentifully and then refuse to ripen due to a lack of sunshine hours (sound familiar). All the better, I say! A firm staple amongst my late Gran’s annual preserves, green tomato chutney it is a fantastic addition to cold roast lamb or beef in sandwiches, or heaped next to a roast vegetable medley.
