Such a wonderful chutney, although some might find this too hot with the Cayenne pepper. It can be left out. Scald the tomatoes in boiling water before you peel them, makes it much easier. Don't over cook this chutney as it does dry out quickly. So tasty with a curry or just in a sandwich with cheddar cheese.INGREDIENTS.
2lbs. green tomatoes.
8oz. onions.
8oz. apples. (Cooking apples are the best for this)
4ozs.sultanas.
1tsp. salt.
1/2tsp. cayenne pepper.
1/2tsp. dry mustard.
8oz. brown sugar.
1/2pint malt vinegar.
2lbs. green tomatoes.
8oz. onions.
8oz. apples. (Cooking apples are the best for this)
4ozs.sultanas.
1tsp. salt.
1/2tsp. cayenne pepper.
1/2tsp. dry mustard.
8oz. brown sugar.
1/2pint malt vinegar.
METHOD
1....Peel, chop and put into a saucepan the toms, apples and onions.
2....Add half the vinegar and cook gently until toms and apples are soft, keeping the mixture well stirred.
3....Then add rest of vinegar and all other ingredients. and continue to cook steadily until the chutney thickens.
4....This should take no longer than 15 mins.
5....Pot up while still hot into clean, dry and sterilized jars.
Please note. Cider vinegar could be used to give a paler chutney, and pale brown sugar too.
6 comments:
Sounds very nice and tangy.
Sorry to hear you had no luck with the currant buns :o(
What a wonderful way to use up green tomatoes. Sounds lovely
X
It is Arista, you must give it a try. Very sad about the currant buns, but several lessons learnt there!
Nice to see you Granny.I usually put in extra tom plants each year just for this chutney.
That looks great Sal :)
Thank you Fran, te he.
I love making preserves Sally and this one sounds great!! I must bookmark this recipe ;0)
Rosie x
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