My vegetable patch in my garden here in Central Portugal is now in full swing and I have been religiously watering it every day. The aubergines and onions are coming along nicely and I have a wonderful abundance of tomatoes. Despite the fact that my neighbors are convinced I have planted too many, I know they will all be used and enjoyed and one recipe I am really looking forward to this year my green tomato chutney. It feels like it ran out so long ago and this year I am getting ready to make an obscenely mammoth batch so I do not have to face the same fate again!
I LOVE this recipe so much, I thought I would share it here… after all tis the season for tomatoes right about now and I am getting impatient waiting for my lovely tomatoes to turn red!
This recipe makes approximately 2 kilos of chutney and usually takes me around 45 minutes to knock up.
You will need:
- 450g finely chopped onion
- 300ml malt vinegar (preferably white)
- 900g green tomatoes
- 225g peeled and cored cooking apple
- 1 tsp mixed pickling spices (tie in a small piece of muslin and remove when the chutney is cooked)
- 350g light brown sugar
- 100g raisins or sultanas (optional)
- Half a teaspoon of salt (or to taste)
- 2 teaspoons of black pepper (or to taste)
Gently simmer all of your ingredients on the hob in an uncovered pan until the mixture thickens I like quite thick chutney and love the sweetness of the raisins so I always include them and simmer for around 20 minutes stirring regularly.
Once your chutney is finished, let it cool a little so you do not burn yourself but spoon it into your jars as soon as you can. Remember that vinegar will cause metal jar lids to rust. You can avoid this to some extent with waxed circles but I prefer to use the type with the swinging glass lids to avoid this altogether, particularly if I am gifting my chutney.
Chutney will mature within 4 weeks and be at its best then so try to resist the temptation to eat it all straight away!
Store in a cool, dry dark place until ready or refrigerate. You can freeze your chutney successfully too, but make sure you leave it out for several days before eating it as this helps the flavor to mature and develop once again.
This stuff is incredibly moreish… you have been warned!!
By all means play around with the ingredients a little and tweak the recipe to suit your own palate, but stick with the sugar and vinegar as these amounts are the key to preserving the chutney.