Easy green cherry tomato chutney

Green tomato chutney is a delicious way of making the most of the tomatoes which have not ripened at the end of the season. By Prima's gardening editor, Ann-Marie Powell.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Green tomato chutney recipes - food- allaboutyou.com

Yields: 4 jars

Ingredients

U.S. U.K. Conversion chart

TOMATO CHUTNEY RECIPE
TOMATO RECIPES
OUR LATEST RECIPES

  • 2kg/4½lb green tomatoes
  • 600g/1½lb chopped onions
  • 200g/7oz raisins
  • 500g/1/¼lb light brown sugar
  • 1 or 2 hot red chilies
  • 10g/½oz chopped root ginger
  • 1tsp salt
  • 2tsp black peppercorns
  • 600ml/1pt white wine vinegar
  • Handfuls each of chopped apples, dried cranberries and garlic (as much or as little as you prefer)

Method

  1. Put ingredients into large heavy-based saucepan, bring to the boil, turn down heat and leave to simmer for roughly half an hour, stirring occasionally to stop chutney sticking. Add apples, dried cranberries, garlic, or more or less chilli, as you prefer. When tomatoes begin to collapse, spoon into sterilised jars and seal.


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Tips & techniques

To sterilise jam jars, run them through a dishwasher without using any tablets, then to be sure, pop jars in a warm oven for 10 minutes. Lids should be boiled.

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