Green Tomato Chutney
The origin of chutney comes from Hindi word chatni, which apparently means to lick and lick you shall with our green tomato chutney recipe.
Green tomato is not an offshoot species of the red fruit. They belong to the same tree; just pick the tomatoes while still green prior to ripening.
Below is the easy and very straight-forward recipe:
6 cups of sliced green tomatoes
4 cups of cooking apples (or the tart variety)
2 cups chopped onions
2 cloves garlic
1 cup raisins and sultanas mix
1 cup white wine vinegar
4 cups Demerara sugar
3 tsp salt
1 tsp mustard seed
1 tsp cinnamon
1 tsp ground cloves (use that mortar and pestle hiding at the back of the cupboard 🙂 )
a pinch of cayenne pepper
Using a heavy bottom large sauce pan, arrange the apple slices at the bottom, followed by the tomatoes, then onions.
Add the garlic, raisins and sultanas.
Pour in the vinegar.
Tip in the sugar and salt. Add the mustard seed, cinnamon, cloves and cayenne pepper.
Leave to simmer under very low heat. Stir often to incorporate all the ingredients together; stirring will also prevent burning the bottom. Cook until it is mushy and really syrupy.
Let it cool and store in distilled jar or lidded pyrex containers.
Enjoy with hot pitta bread or naan.