Sunday, 11 November 2012

Recipe: Green Tomato Chutney

This weekend's recipe is a great way to use up green tomatoes and comes from a good friend (aka Miss V, the Blog's Vegetarian Correspondent) who was keen to try out a chutney recipe to make homemade Christmas gifts for friends and family. After an evening spent slaving over a hot stove, even finding the time to take a few snaps, here's Miss V's finished product...



Miss V started off with a basic recipe for green tomato chutney - you can find it on the BBC Food website - and used a mix of green and red tomatoes (600g in total), and a diced onion instead of shallot to add a bit of bulk. You'll also need 175g light brown sugar, 150ml white wine vinegar, 1 garlic clove, a 2cm piece of fresh ginger, a red chilli, and 125g sultanas.




Here's how to put it together: 

1. Heat the sugar in a pan until it melts and caramelises. Do not allow to burn and remove from the heat briefly, if you wish, whilst adding the other ingredients.

2. Add the white wine vinegar, finely diced onion, finely chopped garlic, grated ginger and finely chopped red chilli. Give it a stir and add the tomatoes and sultanas and bring to the boil. 

3. Reduce the heat and simmer the mixture for an hour, or until the chutney has thickened. Spoon the chutney into sterilised jars. Lakeland Limited sell some very pretty presentation bottles and jars which are ovenproof (to a certain temperature); Miss V went for the Orcio Presentation Jars (a set of 6). 

The chutney will need to be stored for a couple of months before it is ready to eat... tasting update to follow! 

What's your favourite chutney or preserve recipe?

Enjoy! :-)