Carole’s Green Tomato Chutney

Le chutney de tomates vertes de Carole

Nouvelle Galles du Sud ©CoolR shutterstock

New South Wales ©CoolR shutterstock

This recipe comes directly from Australia 🙂 It is Carole I told you about a few weeks ago who was kind enough to give it to me to share with you. As I saw the first green tomatoes This weekend at the market, I told myself that it was just the right timing.

Green tomatoes are not tomatoes with a ripe green color like the green zebra for example. No, they are the end of season tomatoes, the ones that will not ripen anymore. This chutney will be delicious with cheese, terrines or grilled meats.

Chutney de tomates vertes ©Anna_Pustynnikova shutterstock

Green tomato chutney ©Anna_Pustynnikova shutterstock

You need :

Remove the skin from the tomatoes, remove the seeds and dice them.  Peel the apples, remove the seeds and chop them finely.  Peel the onions and chop them finely.

Use a large, thick-bottomed saucepan. Put all the ingredients in it and cook, stirring constantly, until most of the liquid has evaporated. It’s important to stir constantly so that the ingredients don’t burn.

Pour the still very hot preparation into glass jars with airtight lids. Close immediately and turn the jar upside down.

The chutney keeps for several weeks, it is the same principle as a jam.

Variations with ripe tomatoes You can also make the same recipe with ripe tomatoes (count 1.5 kg) but in this case the cooking time will be longer because tomatoes contain more moisture.

A delight!

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