Omlet Smart Autodoor - New in box

[LolaLayla]

The tomatoes have been late in ripening and I think I will probably end up with a lot of green tomatoes. Thinking ahead I would like to get a foolproof recipe to use the tomatoes and apples that my son has in his garden. Any ideas please

[ClaireG]

I've made this Apple chutney before using half and half apples and green toms and it worked well

 

 

Ingredients:

 

1.5 k of cooking apples

500g of onions

500g of sultanas

750g Demerara sugar

500ml of white wine vinegar

Zest and juice of two lemons

I small chilli

1 tsp ground ginger

1 tsp ground allspice

½ tsp of cinnamon

Pinch of ground cloves

½ tsp of Maldon sea salt

8 peppercorns

1 tbsp of mustard seed

Method:

 

Wash, peel, core and chop the apples fine

Peel and chop and mince the onions (if you don’t have a mincer chop them very fine)

Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.

Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.

Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evapourate through these and your chutney will dry up. Label when cold and store in a cool, dry place. Leave to mature for a month.

[LolaLayla]

Thank you. Do you think I could use mustard powder instead of the seeds? Just thinking of what I have in the cupboard

[the vicars wife]

i just made this with our haul of green tomatoes- roughly 1/2 tomatoes and 1/2 cooking apples- i used fresh ginger, tough and added 1 crushed clove of garlic. i found it was ready to jar-up after about 1 hour of cooking- thank goodness as i really didn't want to be up until midnight!

 

thanks for the recipe.

[Chicken deficient]

I've made this Apple chutney before using half and half apples and green toms and it worked well

 

 

Ingredients:

 

1.5 k of cooking apples

500g of onions

500g of sultanas

750g Demerara sugar

500ml of white wine vinegar

Zest and juice of two lemons

I small chilli

1 tsp ground ginger

1 tsp ground allspice

½ tsp of cinnamon

Pinch of ground cloves

½ tsp of Maldon sea salt

8 peppercorns

1 tbsp of mustard seed

Method:

 

Wash, peel, core and chop the apples fine

Peel and chop and mince the onions (if you don’t have a mincer chop them very fine)

Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.

Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.

Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evapourate through these and your chutney will dry up. Label when cold and store in a cool, dry place. Leave to mature for a month.

 

Thank you! I made this last year - my first ever chutney. It is fantastic! I've just opened another jar and it is even better having been left a while.

[ClaireG]

So glad it was a success