Green Tomato & Raisin Chutney

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!

5 from 1 vote

Kavey's Green Tomato & Raisin Chutney

Ingredients

• 1 kg green tomatoes
• 250 ml malt vinegar
• 250 g raisins
• 165 g sugar
• 5 cloves garlic
• 2 tsp ground cumin
• 2 tsp sweet paprika (optional)
• salt (to taste)

Instructions

• Place all the ingredients, except the sugar, into a pan and bring to the boil.

  

• Turn the heat down and cook covered until the tomatoes are soft.

• Uncover, add the sugar and boil briskly until the mixture reaches the desired consistency.

  

• Taste and adjust the 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 a 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.