What to do with the green tomatoes that remained from a great crop this summer? Inspired by a birthday present of a Kilner preserving set, I’ve turned them and a few remaining apples into some chutney that hopefully will spice up the coming winter months. For the first time, I used a pressure cooker, with a recipe from the internet. It will be a few weeks before the results can be properly appreciated, but a quick sample tasted promising. The recipe specified cooking apples, but as I grow only eating ones, I cut down the amount of sugar used by 40g. The tomatoes weren't skinned - too difficult, even after immersing in boiling water.
Green Tomato and Apple Chutney
450g cooking apples (weight after peeling)
450g green tomatoes
280 brown or malt vinegar
1/2 tsp salt
1-2 tsp mixed pickling spice
240g sugar (white or brown)
170 - 225g sultanas
1. Peel onions and apples, skin the tomatoes (optional).
2 Chop vegetables and fruit and put in presssure cooker.
3 Add vinegar, salt and pickling spice tied in muslin.
4.Close and bring to H/15lb pressure.
5.Cook for 10 mins.
6.Remove cover, add sugar and dried fruit and stir over low heat until sugar dissolved. Remove bag of spice.
7.Boil in open pan until it turns into a thick puree.
8.Spoon into hot jars and cover.