RecipesSauces, Chutneys, Pickles And Jams

Green tomato, Sichuan pepper and ginger chutney recipe

Chutney isn’t just for making in the autumn but if you’ve got a garden or allotment it’s probably when you are getting ready to prepare your precious harvest into tasty chutney.

Green tomato, Sichuan pepper and ginger chutney recipe
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Ingredients

For the recipe:
  • 800g Green Tomatoes, chopped
  • 3 shallots, chopped
  • 2 apples, chopped
  • 300ml cider vinegar
  • 100g raisins
  • 100g dried cranberries
  • 1 orange orange zest
  • 1 tbsp sichuan peppercorns
  • 1 cinnamon stick
  • 1 thumb fresh ginger
  • 200g brown sugar
  • 1 pinch Himalayan Pink Salt

Chutney isn’t just for making in the autumn but if you’ve got a garden or allotment it’s probably when you are getting ready to prepare your precious harvest into tasty chutney. To be fair sourcing green tomatoes if you aren’t growing them yourselves or have friends who grow them can be a bit of a challenge. This chutney is wonderful for yourself or to give away as a present. This recipe comes from Gourmet Glow.

Method

01
Tie the Orange zest, Sichuan peppercorns, Cinnamon & Ginger into a square of muslin to form a bag. Bash with a rolling pin and set aside.
02
Put the Tomatoes, Apples and Shallots into a pan, add half the vinegar and bubble gently until soft, about 20 minutes.
03
Add the Dried Fruit and Spice Bag and continue to cook for another 30 minutes very gently.
04
Remove the bag and add the rest of the vinegar with the salt and Brown Sugar and Cook until Sticky.
05
Taste, adjust the seasoning and transfer to a sterilised Kilner jar. Seal while hot and leave for a month for the flavours to develop.