This chutney is a great way to use up green tomatoes that are taking a while to ripen as we head into the cooler months. We enjoy it on sandwiches, burgers, wraps and fresh sourdough with scrambled eggs.
Ingredients
600g green tomatoes, chopped
1 small brown onion, chopped
1 small granny smith apple peeled, cored and chopped
170ml malt vinegar
60g sultanas
1 tsp salt
¼ tsp cayenne pepper
½ tsp mustard powder
50g sugar
Method
Place the chopped tomatoes, onion, apple and half of the vinegar in a saucepan. Bring to a simmer over medium heat and cook for 30 minutes or until the apple and tomatoes are soft.
Add the remaining vinegar, sultanas, salt, cayenne pepper, mustard powder, and sugar. Continue to cook for an additional 15 minutes, or until the chutney has reduced and thickened slightly.
Spoon the warm chutney into clean jars and seal with a lid. Leave to cool, then store in a dark, cool place or in the fridge.
The chutney can be used straight away, but it’s best after a month.
