181.Green Tomato Chutney : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 10 lb chutney

2 lb / 1Kg green tomatoes

2 pints / 1 litre distilled vinegar ( extra strength)

2 lb / 1Kg large cooking apples

2 lb / 1Kg onions

3 cloves garlic

2 lb / 1Kg sultanas

22 oz / 0.65Kg sugar

1 oz / 25g salt

2 oz / 50g ground ginger

2 oz / 50g freshly ground mustard seed

1 tsp / 2g allspice

1 tsp / 2g ground cinnamon


Core the apples and remove any brown skin from the onions.

Chop the apples, onions, tomatoes, sultanas and garlic. Add all the remaining ingredients and simmer for 1 to 2 hours.

Place the jars in a slow (gas mark 1/2 250 F 120 C) oven to warm up.

Ladle the chutney into the jars and fill to the top and cover straight away with plastic covers. These can be cut from thin high density polythene freezer bags. Secure the covers with rubber bands and make second covers over the top with aluminium foil.

Store in a cool cupboard.

Keep for at least 1 month before using.

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