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Green Tomato Chutney
Preparation info
Makes about
3.5 kg
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
Lack of sunshine during summer months invariably leaves many green tomatoes on outdoor plants. Some will ripen if brought indoors and placed in a warm dark place, like a drawer or a cupboard. Others can be made into chutney.
Ingredients
Method
Wipe the tomatoes and cut away any bruised or bad parts, then slice the fruit into a preserving pan. Peel, core and finely chop the apples. Peel and finely chop the onions – because vinegar has a hardening effect on onion, it is advisable to soften the chopped onion by simmering in boiling water for 5 minutes. Drain and add to the pan of ingredients. Chop the sultanas and add too. Add the salt,