Recipes
Green Tomato Chutney with Chilli
Meal types: Vegetarian
Caroline's very old recipe is ideal to use up unripe tomatoes at the end of the season!
Ingredients
2 lb tomatoes (green, if using ripe would need less sugar)
½ lb apples
½ lb shallots or red onions
4 oz sultanas
1 tsp dried or grated ginger
1 large green chilli, chopped finely
½ lb brown sugar
1 tsp salt
½ pint of vinegar
Crusty bread
Lactofree soft white cheese
Lactofree Products
Instructions
1. Chop tomatoes, peel and chop apples and onions.
2. Use large pan (not copper or brass or iron), add all ingredients and bring to boil.
3. Cover and simmer for 2-3 hours, stirring occasionally.
4. Warm jars in oven on low to sterilise.
5. When cooked, the mixture thickens to enable a spoon to leave an impression when traced across the surface.
6. Pot up and cling film the tops before adding lids and labels to the jars.
7. With the bit left over, serve hot on bread with Lactofree soft white cheese.
As Caroline says, the recipe may be time consuming, but it’s very easy and nice to do on a cold wet day, as the kitchen smells divine!