As we've mentioned a few times here at Marsala Rama, anyone who grows their own will almost always have a glut of something - and this year, we have a glut of quite a lot, including green tomatoes - these were planted alongside the sunflowers and they have gone crazy - albeit not quite ripening - perfect then, for our easy peasy green tomato chutney recipe...
1.5kg Green Tomatoes
400g Bramley Apples
400g Brown Sugar
2 teaspoons Sea Salt
600ml Malt or Pickling Vinegar
Piece of Root Ginger
2 tablespoons of Yellow Mustard Seeds
Wash and chop up the tomatoes, onions and apples and place in a heavy-bottomed pan, along with 300ml of the vinegar. Gently bring it all to the boil, turn down the heat and put a lid on. Leave for 30 minutes to bubble away, stirring occasionally to make sure nothing sticks.
Now add the raisins to the pan, stirring them in so they are covered. Place the chillies, ginger and mustard seeds into a muslin cloth, wrap up and secure, then give the parcel a little smash (to release the oils of the ginger and chilli) and place it within the pan, again covering it so that it has a good chance to infuse.
Let this bubble away gently for another hour, again stirring occasionally.
Once the hour has passed, add the sugar, salt and remaining vinegar to the pan and mix in until the sugar has dissolved. Keep cooking now until the chutney thickens - this is usually another 15 minutes or so.
When you think it is thick enough, take out your muslin bag of spices and place the chutney into sterilised jars - label them and keep in a cupboard or pantry for a month.
Enjoy with cheese, cheese and more cheese!
MARSALA RAMA DIFFICULTY RATING...
DO NOT EAT FOR A MONTH - yeah right, no chance of that...
Angela's Green Tomato Chutney recipe...
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