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How To make Apple and Green Tomato Chutney
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
How To make Apple and Green Tomato Chutney's Videos
Tomatoes | Green Tomato Chutney | VEG HACKS
This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer. This recipe puts a slight Mexican twist on a classic green tomato and apple chutney, but as long as you get the ratio of fruit to sugar and vinegar right, you can play around with the flavours.
The flavour is best when allowed to mature for at least 6 weeks before eating, so consider making in autumn to enjoy at Christmas with a cheeseboard and cold meats, or to giveaway as edible gifts.
Find the full recipe, plus many more, on our website:
How to Make Green Tomato Relish | Green Tomato Relish Recipe | Allrecipes.com
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Watch how to whip up delicious green tomato relish that you'll use all year long. It also makes a tasty and versatile gift. The video shows the proper canning technique, too.
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Grandma Rose's Green Tomato Apple Chutney - Pressure Canner Recipes
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Grandma Rose's Green Tomato Apple Chutney
Makes six 8-ounce jars
7 cups chopped green or partially ripe tomatoes
4 cups chopped peeled apples (choose a type that softens when cooked, e.g. Macintosh, Cortland)
1 1/2 cups chopped onions
1 1/2 cups packed brown sugar
1 cup granulated sugar
1 cup cider vinegar
1 large clove garlic, minced
2 tablespoons mustard seeds
2 tablespoons finely grated ginger root
1 teaspoon salt
1/2 teaspoon hot pepper flakes
1/4 teaspoon ground cloves
1 cup sultana raisins
In a Dutch oven, combine all ingredients except sultana raisins
Bring mixture to a boil, stirring often
Lower heat and boil gently, stirring frequently, for 40-50 minutes
During the cooking process, continue to lower heat as mixture thickens
After this cooking period, add raisins
Continue to cook, stirring frequently, for about 15 minutes longer, or until chutney is the proper consistency
Test the chutney's thickness by placing a spoonful on a plate, then drawing a small spoon through the middle
If the space fills with liquid, continue cooking the chutney to allow more liquid to evaporate
Remove from heat
Ladle chutney into sterilized jars, removing any air pockets
Chutney should be within 1/2 inch of the rim
Wipe rims
Top with prepared lids and rings
Tighten rings until just fingertip tight
Process jars in boiling water for 10 minutes
Transfer jars to a towel on a heat-resistant surface
Let stand until cool
Check seals before storing
Refrigerate any unsealed jars and use within 3 weeks
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Fruit and Vegetable Chutney | Hugh Fearnley-Whittingstall
Hugh creates a classic River Cottage Chutney using a delicious array of fruit and vegetables.
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Learn more about the art of making chutney and jams at our Preserves course, with Pam the Jam:
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HOW TO MAKE CHUTNEY - OLD ENGLISH GREEN TOMATO QUICK & EASY! (Home grown, last harvest) Nov 2018
How to make Green Tomato Chutney - QUICK & EASY! I have made this traditional chutney for years, but after getting inspiration from Neil Forbes a world renowned chef, I think the star anise just gives the chutney that extra sparkle! It is soooo easy to make, and quick! Why not give it a go, never throw away those green last harvest tomato's, make chutney!
Green Tomato Chutney - No Apples
A bit of a variation on the classic chutney - no apples in this one!
Green Tomato Chutney – No Apples
INGREDIENTS
2kg green tomatoes, roughly chopped
500g onions, finely sliced
2tsp salt
1L malt vinegar
500g soft light brown sugar
250g sultanas, roughly chopped
3tsp ground white pepper 1tsp pickling spices in a muslin bag
INSTRUCTIONS
Finely slice the onions and chop the green tomatoes, cutting out any bad bits.
Roughly chop the sultanas.
Place the vinegar into a large pan add the 500g of sugar and stir over medium heat until all the sugar has dissolved.
Add the sultanas to the vinegar and sugar.
Add the bag of pickling spices
Bring the whole lot to a gentle boil.
Add the tomatoes and onions to the pan and stir in well.
Add the 3 teaspoons white pepper.
Bring to a gentle boil and simmer gently for 1.5 to 2 hours until thick and golden.
Spoon the chutney into the sterilised jars. Seal and label.
The chutney will mature and taste better after a few weeks.
Equipment used in this video:
Bamboo Chopping Board:
1L Clip-top Jar (set of 6):
500ml Clip-top Jar (set of 6):
Pyrex Glass Jug Set:
Sabatier Cooks Knife:
Tefal Everyday Induction Hob:
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Green Tomato Chutney - No Apples
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