Move over Mrs Ball – try this recipe for Tomato and Apple Chutney – use green tomatoes where possible.
1 kg tomatoes, chopped
250g green apple, cored, peeled & chopped
125g raisins, chopped
315g shallots, chopped (onions if you can’t find these)
8g root ginger (or 1 heaped tsp chopped ginger in brine)
3-4 fresh chillies (I used1/2 tsp chilli flakes)
1/4 tsp allspice
250g brown sugar
285 ml vinegar (I used white wine vinegar)
If you are using fresh ginger root and chillies, bruise the ginger slightly and chop the chillies. Tie in a piece of muslin. If, like me, you don’t own a piece of muslin or fresh ginger root, take a heaped teaspoon of grated ginger in brine and 1/2 a teaspoon of chilli flakes and place them in a tea infusion ball. Attach by its hook to the side of the pot you are using so that it will hang in the chutney mixture without getting lost.
Chop all apples, tomatoes, raisins and shallots. Place in a large pot together with the other ingredients and bring to the boil. Stir until all the sugar has dissolved, then turn the heat down to leave it on a low simmer until the desired consistency is reached. I left mine till most of the liquid had cooked away, probably an hour or so.
To sterilise the jars:
Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160C. Once the oven has heated up to 160C the jars are ready to be used. In the meantime, place the lids in a small saucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.
Carefully remove the HOT jars from the oven and fill each with chutney. Screw the lid on tightly. As the chutney starts to cool, the lid should be sucked down into the sealed position.
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