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Green tomato chutney

The Australian Women's Weekly Preserves Cookbook
Green tomato chutney
Photography by Ian Wallace, styling by Louise Pickford.

Cooking time: More than 2 hours
Favourite flavours: Condiment, Spicy

Green tomato chutney
INGREDIENTS

2kg (4 pounds) green tomatoes, cored, chopped coarsely
2 large brown onions (400g), chopped coarsely
2 large green-skinned apples (400g), peeled, cored, chopped coarsely
2 cups (440g) raw sugar
21/2 cups (625ml) cider vinegar
1 cup (150g) sultanas
4 fresh long red chillies, chopped finely
6 cloves garlic, chopped finely
2 teaspoons coarse cooking salt (kosher salt)
METHOD

1. Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 11/2 hours or until chutney is thick.
2. Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

Notes: Granny Smith apples are best for this recipe. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli.

Serving ideas: Serve with cold meats and cheese or on sandwiches and burgers.

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