Best Green Tomato Chutney Traditional English Recipes

OLD FASHIONED GREEN TOMATO CHUTNEY

Steps:

• Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
• Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
• In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
• Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
• Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
• Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
• Add the hot chutney to sterilised jars and seal. Enjoy!

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE

Steps:

• Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
• Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
• Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.