Green tomato chutney
This spicy green tomato chutney, is a perfect recipe for using up unripe tomatoes. A lovely condiment that goes well with cheese or meat.
Servings Prep Time
1700ml 15minutes
Cook Time Passive Time
30minute 8hours
Servings Prep Time
1700ml 15minutes
Cook Time Passive Time
30minute 8hours
Ingredients
Instructions
  1. Chop the tomatoes into small chunks and mix them with the salt. Set aside for 8 hours or overnight.
  2. Sterilize your jars by washing them in very hot water. Leave them to dry. You can use any jars as long as they are airtight.
  3. Dry roast the peppercorns, mustard seeds and cardamom. When the mustard seeds start to pop, transfer the spices to a mortar and pestle. Take the cardamom out of its pods and grind the spices to a fine powder.
  4. Finely chop the onion and combine it with all the other ingredients into a large pan. Bring the mixture to a boil and let it simmer until the tomatoes have softened and the chutney has thickened.
  5. Take the chutney from the heat and pour it into your prepared jars. Put on the lids and let the chutney cool a little bit before turning the jars upside-down. Letting your jars cool while upside-down, should create a vacuum. Once the jars have cooled completely, store them in the fridge.
  6. You can eat your chutney straight away but it’s best to wait at least a week. This will give the flavours time to combine and develop.