When clearing the raised beds at the end of the season there were lots of green and under ripe tomatoes and so this recipe was really created out of necessity, but I have a feeling it will be one I return to year after year.
I have to say this chutney is one of the most delicious chutneys I have ever made. In the weeks since making it I have tried it with so many different meals from sandwiches and ploughmans lunches, to our regular Thursday night curry and I think I might be addicted. I know it’s a bold statement, but I think it works even better than mango chutney as an accompaniment to a good curry.
The quantity of ingredients used above is so large, simply because of the amount of tomatoes I needed to use. The intention behind this chutney was to make some handy Christmas gifts for friends and family – something with a little homemade touch, but quite honestly I’m not sure how many jars are going to make it out of the house! This stuff is just so good!
Green Tomato, Ginger and Apricot Chutney (Hot)
Equipment
- Large heavy bottomed pan
- 10 x 370g Jars & Lids
- Greaseproof paper
Ingredients
- 2 kg Green / under ripe tomatoes Stalks removed, chopped
- 4 Medium onions Chopped
- 10 Cloves Garlic
- 125 g Fresh ginger Peeled & grated (weight shown is before peeling)
- 2 Yellow peppers Chopped
- 500 g Dried apricots Stalks removed, chopped to about sultana size
- 200 g Sultanas Stalks removed
- 6 Chillis For a hot chutney use red, for a milder chutney use green.
- 2 Lemons Pips removed, peel included, chopped
- 700 g Caster sugar
- 300g Soft light brown sugar
Instructions
- Chop your ingredients as above. The size is up to you and depends on whether you prefer a chunky chutney or if you prefer a more delicate finish. For me, I like this chutney chunky. Please just bear in mind that the each piece of dried fruit could swell to roughly double its size during the cooking process as it absorbs the cooking liquid.
- Place all of your ingredients in a large heavy bottomed pan and stir thoroughly. Pop the pan on a medium-high heat on the hob. Once the mixture starts to boil reduce the heat to a simmer. Stir every 20 minutes or so to make sure none of the mixture burns on the bottom of the pan (be careful when stirring as if your heat is too high the mixture can spit out and burn you). Cook for roughly two hours. When the chutney is ready it should have reduced and become darker and thicker. Allow to cool for about 20 minutes.
- Sterilise your jars by first washing in warm soapy water, then rinsing, air drying and placing on a baking tray in an oven at about 180-190°C for 10 minutes.
- Sterilise your lids by placing them in a heatproof bowl and pouring boiling water over them. Leave for about 5 minutes and then air dry.
- Cut some pieces of greaseproof paper to the size of the jar necks.
- Carefully fill each jar to the top with hot chutney. Add a piece of grease proof paper to the top and then put on the lid. Write a label for each jar including the name of the chutney and the date it was made. Most chutneys taste best after at least a month; the vinegar isn't so astringent after this period.
- Once opened, keep in the fridge and use within two to three months.
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