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.
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...
Ingredients
| 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 |
Method
- 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.
- Put the Tomatoes, Apples and Shallots into a pan, add half the vinegar and bubble gently until soft, about 20 minutes.
- Add the Dried Fruit and Spice Bag and continue to cook for another 30 minutes very gently.
- Remove the bag and add the rest of the vinegar with the salt and Brown Sugar and Cook until Sticky.
- Taste, adjust the seasoning and transfer to a sterilised Kilner jar. Seal while hot and leave for a month for the flavours to develop.
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