- 2.5kg green tomatoes (if a few red/orange ones go in so much the better)
- 500g onions (2-3 large onions)
- 1 table spoon salt ( I use ground rock salt)
- 500g sultanas
- 500g cooking apples (2-3 large Bramleys)
- 1.14ltr spiced pickling vinegar (Sarsons!)
- 500g light muscovado sugar
- Slice up the tomatoes fairly thin, finely chop onions place together into a bowl and sprinkle with salt. I turn this over once or twice to mix it all up, then cover and leave overnight (for at least 12 hours).
- Place vinegar and sugar into a large sauce pan (mine’s a 26ltr stainless steel pot) and heat gently until sugar dissolves then bring to the boil. While this mix is coming to the boil chop the sultanas roughly, using a large knife. Peel and core the apple, roughly chopping into chunks. Place apples and sultana’s into the vinegar mix.
- Drain the salted tomatoes and onions, don’t rinse, and add to the vinegar mix.
- Bring to the boil, lid on and once boiling turn down to a low simmer, lid half off, for about 60 mins stirring occasionally so it doesn’t catch on the bottom of the pan. You don’t want burnt chutney bits ruining your flavour. I check mine every 15 mins and it’s on at a barely bubbling simmer, it takes about 90 mins for me with the lid off.
- This makes about 8-10lb’s of chutney for me but I use up every random bottle and jar I have so it’s a bit hit and miss on exact quantites.
- While the chutney is reducing hot wash the jars and lids and dry off in a low oven for 10 mins. I leave my jars in the turned off oven until it’s time to bottle to keep them hot.
- Once the bubbling mixture gets to a thick pulpy consistency it’s ready to bottle. Take your jars out of the oven and ladle the lovely gloopy chutney into your jars. I use a jam funnel to reduce mess, well in theory that’s it’s job!
- Lids on and screw tightly shut, leave to cool before labelling.
Store in a dry dark place (cupboard) and they should be ready, at the earliest, in 3 months. Personally I never eat chutnies for at least 6 months as the flavour develops. Once opened though it has to be stored in the fridge and lasts about a month, if you’re lucky. Ours usually lasts a week if we’re lucky!
*A Mills Period is when ‘environmental conditions are favourable to promoting the development of a vector (spores in the air or soil and insect populations) or disease’ – i.e. when the weather is both warm and damp.