Ethel’s Homemade Green Tomato and Sweet Chili Chutney
Let’s Get Creative
Our bumper crop of tomatoes is dwindling but there are still far more tomatoes than we can possibly eat.
Having already created various types of red and or green tomato chutney I decided on today’s culinary creation by the ingredients I had to hand.
Tweaking basic chutney recipes is easy and it means that those family members who will eat your chutney should love the taste.
Today I created Ethel’s Homemade Green Tomato and Sweet Chili Chutney which full of flavour.
This chutney is sweet yet tangy and perfect served with various cheeses and chunky slices of brown bread and butter.
- 650g Green Tomatoes, Washed, dried and thinly sliced
- 250g Red Tomatoes, Washed, dried and chopped into chunks
- 2 Red Onions, Peeled and thinly sliced
- 5 Shallots, Peeled and roughly chopped
- 125g Demerara Sugar
- 125g Soft Brown Sugar
- 260mls White Wine Vinegar
- 20mls Malt Vinegar
- 20mls Balsamic Vinegar
- 1tsp Sea salt
- 1/2tsp Ground black pepper
- Garlic salt, to taste
- Dessert spoon of Sweet Chili Sauce
- 100g Sultanas, Washed and dried
- Place the liquid, sultanas and sugar in a large pan over a low heat. I mixed the sugars well before adding
- Stir the contents of the pan regularly until the sugar has dissolved.
- Add the salt, pepper, garlic salt and sweet chili sauce.
- Add the prepared green tomatoes, red onions and shallots to the pan turning the heat up to a low to moderate boil.
- After 20 to 25 minutes add the chopped red tomatoes and stir well.
- Wash, thoroughly rinse and dry 2 or 3 jars. Make sure they are scrupulously clean. Place them upside down on a tray in a low heat oven to warm and sterilze.
- Keep an eye on the chutney as it cooks, stirring ocasionally and adjusting the heat accordingly.
- This chutney will take 1 to 2 hours to cook. Mine was a sticky jammy consistency after about 11/2 hours.
- Remove the pan from the heat and start filling the jars taking care not to splash and burn yourself. Remove any chutney from the top and outside of the jars as soon as possible.
- Cover and store using your usual method.
Covering the Chutney
In order to prevent mold growing on this chutney ensure the filled jar is airtight.
Tap the jar on a surface so that the chutney settles and air bubbles are removed.
- Cover with a double layer of clingfilm trimmed to size, then when the chutney has cooled slightly add a screw lid.
- Or use a preserve cover set which will have full instructions. I add the waxed disc wax side down while the chutney is still fairly hot. I then take a cellophane disc and slightly wet one side of it before securing it, damp side up with a rubber band over the jar of chutney.
A well sealed jar of homemade chutney can keep for between six to nine months.
Store in a cool dark cupboard or if preferred in a refrigerator.
Once opened consume as soon as possible.
Step By StepClick thumbnail to view full-size
More Cooking with Ethel
- Quick and Easy Scrambled Eggs
After years of faithfully following Mum’s recipe for scrambled eggs I now use this quick and easy recipe and the results are terrific.
- Ethel’s Homemade Red Onion and Red Tomato Chutney
With a large harvest of tomatoes to use making various chutneys has proved fun and useful. This offering uses red onions and red tomatoes plus a range of other flavoursome foods.
- Ethel’s Homemade Sweet Rich Chutney
Needing to use garden produce quickly this sweet yet tangy chutney made easily and quickly looks set to become a family favourite
- Green Tomato Chutney (Or, What to Do With a Bumper C...
Our humble little tomato plant grew beyond expectation and produced a bumper crop. I made a delicious green tomato chutney with garlic.
- Free Fruit Red Cherry Jam
With a bumper crop of home-grown sour red cherries the only thing for it is to make some jelly or jam
© 2018 Ethel Smith