Last updated
05 February 2012
Quest for the Good Life 
Green Tomato Chutney
A deliciously smooth, mild flavoured chutney. An ideal accompaniment with jacket
potatoes, warm and cold meats or for use in sandwiches.
You can grow some varieties of tomato outdoors in a sunny position. They will grow, flower and produce fruit. It doesn’t matter if they don’t ripen because you need then green. You can make a good batch and be eating it with cold meats over Christmas.
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chilies into a muslin bag and add to the mixture.
We added raisins now but you could add dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Best left for several weeks to allow the flavours to mature (If you can resist !)