| previous | next |
Title: Mrs Beeton's Green Tomato Chutney
Categories: Condiment British
Yield: 3 Kg
| 450 | g | Cooking apples |
| 450 | g | Onions, chopped |
| 2 | kg | Green tomatoes, chopped |
| 450 | g | Sultanas |
| 15 | g | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Mustard seeds |
| 1 | Fresh root ginger, bruised about 1 cm length | |
| 750 | ml | Malt vinegar |
| 450 | g | Demerara sugar |
Peel, core and chop the apples. Put them in a large saucepan or preserving pan with the onions, tomatoes and sultanas. Stir in salt and cayenne. Tie the mustard seeds and root ginger in a muslin bag and add to the pan. Pour in just enough vinegar to cover. Bring to simmering point and simmer for 20 minutes.
Meanwhile combine the remaining vinegar and sugar in a second pan, stirring constantly over gentle heat until sugar has dissolved. Add this mixture to the large pan and boil steadily until the chutney reaches the desired consistency. remove the spice bag.
Pour the chutney into warm clean jars and cover with vinegar-proof lids. When cool, wipe the jars, label and store in a cool place.
MRS BEETON'S TIP: When filling jars, stand them on a sheet of paper to catch the drips.
recipe from "Mrs Beeton's Book Of Cookery And Household Management" 1992 edition. typos courtesy of G. Mayman, 1997.
| previous | next |