Home made chutney anyone! A friend of mine was kind enough to give me some green tomatoes to make some. This is my first attempt making chutney and I am so looking forward to eating this with a cheeseboard at Christmas. You can also add the chutney to a winter stew giving it a fruitiness. It is surprisingly easy to make and I am really pleased with the result.
175g/6oz light brown sugar
150ml/5 fl oz white wine vinegar
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2cm/3/4in piece fresh root ginger, peeled and finely grated
1 red chilli, finely chopped
125g/4 1/2 oz sultanas
600g/1lb 5oz green tomatoes, quartered
1. Heat the sugar in a frying pan until it melts and caramelises.
2. Add the rest of the ingredients and bring the mixture to the boil. Reduce the heat and simmer for an hour, or until the chutney has thickened and you can draw a wooden spoon across the bottom of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
3. Spoon the chutney into sterilised jars.
I used a recipe by James Martin on Saturday Kitchen.
Have a lovely day