I recently mentioned that my tomato plants were decimated by the dreaded blight. That left me with huge amounts of green tomatoes and not enough window sills to try to get them to ripen.
There is only so much chutney a girl can eat so I needed to find something else to do with them. This recipe is the perfect solution. I love it so much that, when the last of my surviving plants died, I did a second batch!
Don’t let the recipe frighten you off. It looks complicated but it really isn’t although it does take a long time to cook. The good news is that you don’t have to be in the kitchen all the time as long as you go back and stir every so often, you’ll be fine.
I started by chopping my tomatoes. I didn’t worry too much about how regular the pieces were as long as they were small enough (green tomatoes takes a loooong time to cook!) I put them directly into my maslin pan. If you don’t have one, any large heavy bottomed pan will do.
As I had a lot of tomatoes this step took me forever. I have almost 5 kg in there. I have adjusted the quantities in the recipe for a more reasonable amount.
I then added the rest of the ingredients and stirred to mix thoroughly.
Bring to a gentle boil, not too hot so it doesn’t burn.
That’s the part where you need to stir occasionally so it doesn’t scorch. As you can see from the line inside the pan, it is going to reduce quite a bit and become almost jam-like. Depending on your stove, it should take around 1 and a half hour.
While it is cooking, you can prepare you jars and lids. I wash my jars in hot soapy water, then pour boiling water. I then put then in the oven at 130 c to dry them and keep them warm so the glass doesn’t break when I pour the hot sauce in. I keep my lids in a pan of hot but not boiling water.
When the sauce has finally finished cooking, I pour it into my prepared jars and put lids on immediately.
The next step depends really on where you live: Americans would process the jars in a water bath (because of the vinegar, the acidity level is high enough) whereas Europeans will just sterilise and seal. I tend to err on the side of caution. I just put my jar in a large pan of boiling water making sure that the water comes at least 1 inch and a half above the lids and I process my jars for 20 minutes from the moment the water boils again.
- 2 kg green tomatoes, cored and roughly chopped
- 1 large onion, chopped
- 2 celery stalks, finely chopped
- 1 small green pepper and 1 small red pepper both chopped
- 1 small hot red chili, very finely chopped
- 1 small green chili, chopped
- 350 ml white wine vinegar
- 350 g light brown sugar
- Salt to taste
- 1 tbsp yellow mustard seeds
- 1 tsp allspice
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp crushed red chili flakes
- Combine all your ingredients in a large, heavy bottom pan.
- Bring to a gentle boil, not too hot so it doesn’t burn and cook until it reaches a thick, jam-like consistency, stir occasionally so it doesn’t scorch.
- While it is cooking, prepare you jars and lids.
- When the sauce has finally finished cooking, pour it into my prepared jars and put lids on immediately.
- Process 20minutes in a water bath.