Well, it’s that time of year where we’re desperately urging our chillies and tomatoes to ripen before winter finally settles in for a few months. Here at Chilli HQ most of our tomatoes plants have well and truly past it while our chilies are still r
ipening – all be it very slowly. Tis is a great recipe for the end of the season to use up any unripe fruit and preserve any excess harvest to eat throughout the winter.
Green Chutney Ingredients
- 1 kg of green tomatoes
- 700g of apples
- 500g onions
- 300ml of white wine vinegar
- 5 chopped chillies
- 300g brown sugar
- fresh thyme
- salt and pepper
- 1 teaspoon of ground coriander seeds
First of the above is just a base recipe that can be easily adjusted depending on what you have available. You could easily add chopped carrots, marrow, courgettes, peppers, sultanas, beans, cauliflower, or pretty much any vegetable you like.
Chop all of the ingredients into cubes and add to a large, deep pan. Bring to the boil then simmer slowly for about 2-3 hours until the vegetables are soft and the mixture has reduced down to a thick, almost sticky mixture.
To sterilise your jars place them in an oven at about 150 degrees for about 10 minutes. Boil the lids or any rubber seals in a pan for 5 minutes as these can be damaged in the oven. This recipe makes about 5 large jars of chutney.
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