“Autumn’s the mellow time.” - William Allingham
Autumn is making its presence felt slowly in Melbourne and in our garden our tomato plants are on the way out. What better way to use all the green tomatoes that will not ripen, by making some chutney!
GREEN TOMATO CHUTNEY
6 mugs full of chopped green tomatoes (may use halved cherry tomatoes)
3 large cooking apples, peeled and chopped
3 large onions chopped
2 cloves garlic, crushed
1 tablespoon grated root ginger
1 teaspoon peppercorns
1 teaspoon ground coriander seed
1 tablespoon dry mustard powder
1 tablespoon curry powder
2 teaspoon salt
5 tablespoons sugar
1 mug full of white vinegar
2 tablespoons balsamic vinegar
1 tablespoon salt
Place all ingredients in a pot and bring to the boil, stirring until the sugar is dissolved. Reduce the heat and simmer for about one to one and a half hours, until thick. Pack into hot clean jars. Seal when cold. Delicious with cold meats, on crackers with tasty cheese, or as an accompaniment to curries.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.