If you grow tomatoes you all about having a gradient of colours of tomatoes in fall. 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 (1.3 lbs)
- 1 medium yellow onion
- 0.8 dl granulated sugar (1/3 cup)
- 80 ml apple cider vinegar (1/3 cup)
- 0.8 dl golden raisins (1/3 cup)
- 10g fresh cilantro (0.35 oz)
- 1 thumb of fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon minced kaffir lime leaf paste
- 1 teaspoon green chilli sauce
- 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 cup
- Measuring spoons
- Sterilzed jars as needed
Instructions
Sterilizing jars and timing
- The jars should be clean, sterilized and hot when the chutney is finished, so prepare them while the chutney is cooking.
- Wash your glass jars in hot soap.
- Boil the rubber closures (if any) for a few minutes separately.
- Put the glass jars (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. After opening if should be stored in the fridge.
Chutney
- Wash all the tomatoes and let dry. Finely chop them and discard the hard stem part. Add to a pot.
- Peel and finely chop the onion and ginger.
- Add to the pot with the oil, sugar, apple cider vinegar, raisins, kaffir lime leaf paste, green chilli sauce, salt and pepper. Put all ingredients in at once except the fresh cilantro.
- Turn heat on medium high and bring to a simmer, stirring occasionally. When simmering turn heat to the lowest and simmer with a lid on for about 20 minutes.
- When the chutney is saucy and thick add in the cilantro and simmer for another few minutes.
- Transfer to the hot and sterilzed jars leaving about 2-3 cm / and inch free space on top, tap jar to remove potential trapped air bubbles. 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, sealed tight and unopened. When opened it will stay good for a month or so kept in the fridge.
Enjoy !
