Green Tomato Chutney

This is a simple, easy and flavoursome chutney which, when matured, will enhance any cheeseboard.

Photo: Supplied

Ingredients

• 1 kg green tomatoes, chopped
• 500 gm apples, cored and chopped (peeling is optional)
• 500 gm onions, chopped (red, white or shallots as preferred)
• 3-5 cloves of garlic, finely chopped
• 150 gm raisins
• 3-500 gm of soft brown sugar or agave syrup
• 1 litre malt vinegar
• 6 cardamon pods (optional)
• 1 tsp mixed spice
• 1 tsp paprika
• 1 tsp cayenne or 2 fresh chillies (optional)
• 2 tsp salt
• 1 tsp pepper

Method

Add all ingredients to a heavy-based saucepan and bring to the boil, stirring occasionally until sugar is dissolved.

Once sugar is dissolved, simmer with the lid off for between one to three hours to your desired consistency, and stir occasionally. I prefer to simmer for an hour and then leave overnight and reheat the following day to maximise flavour.

Your chutney is ready when it has turned a delicious rich brown and has thickened up.

Wash your jars and heat in the oven at 100 degrees for 10 mins. Place the lids in boiling water.

Spoon into jars, seal and label and leave at the back of the cupboard for 3-6 months to mature.

Chutney, if sealed right, will last a lifetime as long as you keep it in a cool, dark place.

Refrigerate once opened.