Green tomato chutney

all details

To pickle fruit, vegetables, meat or fish is to preserve them, usually in a solution that has a high salt or acid content, or a combination of both. Vinegar is the most commonly used and is a particularly good preserving agent.

Green tomato chutney
Photo: Natalie Boog

Ingredients

  • 1kg green tomatoes, chopped
  • 500g brown onions, chopped
  • 200g apples, peeled, cored and chopped
  • 2 cloves garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp sea salt
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 2 tsp yellow mustard seeds
  • 1 tsp ground white pepper
  • 3 cloves
  • 2 bay leaves
  • 1 tsp chilli flakes
  • 1/2 cinnamon stick
  • 300ml cider vinegar
  • 225g brown sugar

Method

Sugar and mustard are often added to pickles. Both have preserving qualities and add flavour and colour. Pickles with sugar and spices are often referred to as chutney or relish and most require weeks, if not months, to allow the spices and flavours to develop. This happens through the cooking process but also through storage in sterilised jars.   

Place tomatoes, onion, apples, garlic, ginger, salt, spices and half the vinegar in a heavy-based saucepan. Bring to the boil and simmer, stirring, for one hour. Add remaining vinegar and the sugar and simmer for 90 minutes or until thick. Stir regularly to prevent catching. Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving.

Makes about 1kg.

Sterilising jars

When pickles and jams are made they should be stored in sterilised jars. To do this, wash jars well in warm, soapy water, then place in a 100C oven for 10 minutes. Alternatively, place the jars in a large saucepan of water, bring to the boil and simmer on the stove for 10 minutes. Lids can also be sterilised in the oven or in simmering water - but use metal lids, not plastic ones or those with rubber seals. If jars are being filled with a hot jam or pickle mixture, make sure the jar is still hot when filled and the filling is above 85C. Once the lid is on firmly, turn the jar upside down until cool.

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  • Cuisine - British

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