Preserve Me: Sweet Green Tomato Chutney

You may remember in my last garden update we needed to clear a fair few of our tomato bushes as they had been impacted by Sydney's enormous rainfall in early Feb.  Unfortunately many of these bushes either had green unripe tomatoes or rotten tomatoes that had burst from all the rainfall.

We salvaged the green tomatoes and decided to do something useful with them, make chutney!

This chutney is great with cheese or bangers or any cold meats.  If you've got some green tomatoes left over from your harvests, this is a great way to use them!  It also doesn't take much time, I actually made mine whilst making dinner and bottled before washing up.

Give it a try if you have some green tomatoes!

Ingredients:

800gr green tomatoes,roughly diced

200gr cooking apples finely diced (1 large)

300gr onions, finely diced

2 garlic cloves

1 red chilli

1 cup cider vinegar

10g (1cm) fresh ginger

80g sultanas or currants

200gr brown sugar

Method:

Put apples, tomatoes and onions in a saucepan with the cider vinegar and simmer for about 30 minutes until onions are soft.

In a food processor or mortar and pestle, crush/process the chillies, garlic and ginger until a paste, add to saucepan.

Lastly, add the brown sugar and sultanas/currants and simmer for a further 5 minutes until sugar dissolved.

Lastly turn the heat up to medium (low boil) for 30-40 minutes to allow thickening.

Pour into sterilised jars, seal and process jars in boiling water for a further 40 minutes.

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