GREEN TOMATO CHUTNEY

This chutney recipe is a great way of using up all those green tomatoes from your garden that just refuse to ripen. I call it “Delia’s Branston”

INGREDIENTS (makes around 3 kg)

1.1kg Green tomatoes
1.1kg Apples (cooking)
1.1kg Onions
450g Raisins
6 large cloves of Garlic — crushed
625g Demerara sugar
25g pickling spice
½ tablespoon Cayenne Pepper
2 level dessert spoons Ground Ginger
½ tablespoon salt
1.75 Litres malt vinegar .

METHOD

Wash the tomatoes and cut them into quarters. Peel the onions and quarter them and core the apples, keeping them in water to prevent browning.

Mince the tomatoes and place them in the pan, next the onions, then the raisins, followed by the apples, now add the garlic, cayenne, salt, ginger and sugar blending everything thoroughly.

Next tie the pickling spice in a small piece of cloth and attach it to the handle so that it hangs down into the other ingredients. Pour in the vinegar and bring to a simmering point, remove any scum from the surface, then let it simmer very gently without covering, for about 3½ hours.

Stir now and then, especially towards the end to prevent sticking. It is ready when all the vinegar has been absorbed and the chutney has thickened to a nice soft consistency, and the spoon leaves a trail.

Do not overcook and remember it does thicken up quite a bit as it cools.

Pour the hot chutney into hot jars and seal

Original Recipe Delia Smith Complete Illustrated Cookery Course