Having made jam (and marmalade, pickles, chutneys and ketchups) for the first time ever in August, I’ve really caught the preserving bug. And it’s proving to be a perfect way to use and store our home-grown vegetables.
We planted our tomatoes out a little late this year so, although the yield has been fantastic, most have not had time to ripen.
Back in September, I used some of our green tomatoes to make some chutney. I didn’t have all the ingredients for any of the recipes I had to hand so I decided to improvise. The result was even better than I expected; I’m so pleased with it!
Kavey’s Green Tomato & Raisin Chutney
1 kilograms green tomatoes
250 ml malt vinegar
250 grams raisins
165 grams sugar
5 cloves garlic
2/3 tablespoon ground cumin
2/3 tablespoon sweet paprika (optional)
Salt (to taste)
- Place all the ingredients, except for the sugar, into a pan and bring to the boil.
- Turn heat down and cook covered until tomatoes are soft.
- Uncover, add sugar and boil briskly until the mixture reaches the desired consistency.
- Taste and adjust seasoning, spices, sugar and/ or vinegar, as required.
- Transfer into hot sterilised jars (both jars and chutney should be hot), seal and leave to cool.
- Label and store in cool, dark cupboard.
Note: I sterilise my jars in the oven, putting a tray of jars into a cold oven, setting the temperature to 160 C, and leaving the jars in for at least 10 minutes once the oven has reached temperature. The lids I boil in a pan and then lay out to dry on a fresh teatowel.
The finished chutney is quite a dark one, with a strong flavour. It’s kind of a mix between the flavours of a fruit-based chutney and the picquancy of Branston pickle. It makes a great accompaniment to strong cheese.