Tj's Green Tomato Chutney |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A glut of cherry tomatoes that wouldn't ripen due to the early autumn (down in West Sussex, England) meant that I had to turn them into chutney. As a throw it in cook, that is just what I did and this turned out to be one of the nicest chutneys my family have tasted Ingredients:
2 lbs green tomatoes, roughly chopped |
1 lb onion, chopped |
3 -4 birds eye chiles, finely chopped (depending how hot you like it ... reduce or remove if you want) |
1/2 pint balsamic vinegar |
500 g soft dark brown sugar |
125 g certo (jam thickening agent) |
Directions:
1. Place the tomatoes and onions in pan and add balsamic vinegar. Bring to boil and simmer for 20 minutes. Add the chillies and continue to cook until soft (appx 30 mins). Add the sugar and cook for another 30 - 40 mins, stirring occasionally to make sure the chutney does not burn. The mixture should start to look like dark treacle and will reduce in volume. Add the Certo and simmer rapidly for a further 15 minutes. Remove a small amount and allow to cool, at which point the chutney will thicken (cook a little longer if required) Place in sterilized jars and seal as normal.
2. Chutney should keep up to a year - if you can resist it that long!
3. Great with cheese and cold meats - and of course the Great British Ploughman's Lunch.
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