John Myers
Green Tomato Chutney
The perfect green tomato chutney recipe with a picture and simple step-by-step instructions.
- 1500 g Green tomatoes
- 500 g Onions
- 3 Toes Chopped garlic
- 500 g Cane sugar
- 250 ml Vinegar
- 3 Pc. Chili
- 1 Pc. Fresh ginger the size of a thumb
- 2 tsp Turmeric
- 1 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Mustard powder
- 1 tsp Ground mace
- 200 gr Dried apricots
- 3 tbsp Sea-Salt
- Possibly starch to bind
- Weigh, wash and dice the tomatoes. Remove the damaged areas. Roughly dice the onion and chop the garlic. Mix with the sea salt in a large enough bowl and put the lid on in the refrigerator for 24 hours.
- Drain the tomato, onion and garlic mixture through a sieve after it has soaked for 24 hours. Drain in the sink for an hour.
- Take out a portion with your hands and forcefully squeeze out the liquid with both hands. Put in a large saucepan. Pour sugar over it and vinegar
- When it comes to dried fruit, you can choose between dried figs, dates, apricots or raisins. I chose apricots. Dice the dried fruit. If not already ground, roast the spices in a saucepan and mortar. Add the apricots and spices to the pot as well.
- Bring the chutney to the boil and then let it simmer for 2 hours with the lid slightly open. If it is still too runny, mix 1 or 2 tablespoons of starch with a little cold water and bind. Cook for another 10 minutes and puree part of the total amount with the hand blender. Fill into glasses while still hot and close immediately.
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