Green Tomato Chutney Recipe Delia Smith

Easy Green Tomato Chutney Recipe • Lovely Greens

WEBOct 12, 2019 · 1 Kg green tomatoes (2.2 lbs or about 6 cups / skinning is optional) 1 Kg red onions (2.2 lbs or about 6 cups) 150 g raisins (5.2 oz …

1. Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
2. Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to low and then simmer uncovered for at least an hour. Depending on batch size and your appliance's heat, it can take longer -- even up to three hours. Keep an eye on it and stir occasionally.
3. The chutney is ready when it's reduced down and appears thick and brown.
4. Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for this preserve and to simply finish with this step. However, it's better to use proper preserving jars and to water-bath the jars after they're filled*.

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Old Fashioned Green Tomato Chutney The Cooking …

WEBApr 27, 2019 · For the chutney. In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator …

Rating: 4.8/5(24)
1. 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.
2. Add the tomato mix (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and Ezy sauce. Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally.
3. Remove from 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.
4. Add to sterilised jars and seal (see instructions in the notes below on how to sterilise jars). Enjoy!

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