If you grow tomatoes you know all about having a gradient of colours of tomatoes in autumn. Tomatoes that just wont ripen, can be made into a gorgeous green tomato chutney. A refreshing side dish for spicy dishes, and pairs well with indian curries. A great dip for pakoras, bhajis, naan, chapati and poppadums.
Makes about 900 ml (30 oz)
Ingredients
- 600 g unripe green tomatoes, finely chopped (1.3 lbs)
- 1 medium yellow onion, finely chopped
- 0.8 dl granulated sugar (1/3 cup)
- 0.8 dl apple cider vinegar (1/3 cup)
- 0.8 dl golden raisins (1/3 cup)
- 1 thumb of grated ginger
- 1 teaspoon dry cilantro
- 1/2 teaspoon dried mint
- 2 dried kaffir lime leaves
- Chili flakes to taste
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
What you will need
- Cutting board and knife
- 1 medium sized pot + spoon to stir
- 1 measuring cups/spoons/a scale
- 1 jar for storage
Instructions
Sterilizing jars and timing
- The jar should be clean, sterilized and hot when the chutney is finished, so prepare it while the chutney is cooking.
- Wash your glass jars in hot soap and rinse. Boil the rubber closures (if any) for a few minutes separately.
- Put the glass jar (without the rubber if any) in the oven on 140°c (280°F) and bake until dry.
- Take out just before the chutney is ready, so the containers are hot and the chutney is hot, this will prevent the glass from breaking when pouring the hot chutney into them. Sterilizing is important to keep your chutney from spoiling. If sterilized well a chutney can keep good unopened for months, stored in the fridge.
Chutney
- Add all ingredients to a pot, simmer for about 30 minutes or until thickened, stirring occationally.
- Transfer to the hot, sterilzed jar. Avoid spilling chutney on the outside rim and wipe off any that has spilled, this will keep the chutney from spoiling over time. Cover with the lid, but don´t seal shut. Cool down for 5 minutes, then seal shut while still hot. If properly sterilized it will keep good for months in the fridge.
Enjoy !
