Green Tomato and Apple Chutney
A great way to use up the last of the green tomatoes in your garden! Green tomatoes are great paired with apples as they are just coming into season, and they also add a touch of sweetness to the chutney.
Ingredients
- 300 g chopped green tomatoes or 2 cups
- 120 g peeled and diced green baking apple or 1 large green baking apple
- 100 g diced white onion or 1/2 an onion
- 120 ml apple cider vinegar or 1/2 cup
- 80 ml water or 1/3 cup
- 2 chopped green chillies
- 2 tbsp sugar
- 1 tsp sea salt
- 1 tsp mustard seeds
Instructions
- If you are making a big batch, sterilise the jars in boiling water and let them cool completely. If you are making some that will last over the next few days, any clean container will work just fine.
- Add all the ingredients to a pan, give it a good stir, and cover it with a lid.
- Bring to a simmer on medium-heat for about 30 minutes. Keep an eye on it and stir occasionally, making sure it's not sticking to the bottom of the pan. Half way through, lower the temperature slightly, keeping it at a low-heat simmer. It will slowly begin to thicken.
- Once it has thickened, turn the heat off and let it cool completely.
- The chutney can be served now, or pour it into a clean/sterilised jar (without a metal lid, see notes) and store it in the fridge.
Notes
Depending on how juicy the tomatoes are, the cooking time can differ slightly. Keep an eye on it and stir occasionally so it doesn't stick to the bottom of the pan. Add a splash of water if needed.
Avoid metal lids when sealing the chutney in a jar. The vinegar in the chutney can corrode the metal. Alternatively, put a layer of wax paper and then seal the lid.