Bettys Green Tomato Chutney Recipes

GREEN TOMATO CHUTNEY RECIPE

Steps:

• Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
• The chutney is ready when it's reduced down and appears thick and brown.
• Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
• Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
• Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

GREEN TOMATO CHUTNEY

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

GREEN TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
• Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
• Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

GREEN TOMATO CHUTNEY

Steps:

• Heat the jars: Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.