Home Preserves: Tangy and Sweet Green Tomato Chutney Recipe 🍔🍅😋😁

Описание: Home Preserves: Tangy and Sweet Green Tomato Chutney Recipe
Step 1 Assemble Ingredients and Equipment
Ingredients
2.5 kg (5 ½ pounds) green tomatoes, washed/dried, roughly chopped with ends and blemishes removed
0.5 kg (1.1 pounds) onions, finely sliced
4 teaspoons salt
1 liter (4.2 U.S. cups) malt vinegar
0.5kg (1.1 pounds) soft, light brown sugar
250 grams (1 pound) sultanas, roughly chopped
3 teaspoons ground pepper
Equipment
Preserving pot or other large lidless pot (10 ltr size recommended)
7 -10 x 500 ml (2 cups) mason jars with lids
Food wrap/cling film
Sticky labels to put on jars afterward
Jam funnel (this will make it easier to fill the jars but is not absolutely necessary)
Step 2 Prep Time!
1. Wash and dry your green tomatoes – cutting off the top and bottom bits and any blemishes then roughly chop into pieces.
2. Peel and finely slice your onions (I found 3 medium sized onions worked great)
3. Add tomato pieces and onion slices to a large bowl and stir to evenly distribute.
4. Add the 4 teaspoons of salt stir again and then cover with cling film or large plate and leave overnight. This will draw a lot of liquid out of the tomatoes which will help reduce your time you must leave the chutney on a low boil in order to reduce the liquid and get to the best thickness for chutney. You may skip this step if you prefer but in that case, reduce the salt by half.
Next Day
Step 3 Time to heat the vinegar and add the brown sugar.
Place the liter of malt vinegar into a large pot (10-litre pot is recommended but I managed to use a 5.7-litre pot with contents very close to the top edge.) Add the .5 kg of soft, light brown sugar and stir over medium heat until the sugar is dissolved. Then bring to a boil.
Step 4 Time to add the sultanas.
Roughly chop the sultanas to release flavor and add to the vinegar/sugar mixture you have boiling on your stove. Bring the whole lot to a gentle boil.
Step 5 Time to Drain & Add The Tomatoes & Onions
Remove the cling wrap or plate you have covering the large bowl containing the tomatoes and onions and salt from yesterday. Drain well but do not rinse. Rinsing will only add more water (which defeats the purpose) and washes away flavors.
Add the tomatoes and onions to the pot with the vinegar and sugar and sultanas. Stir well so that liquid is mixed through everything. Add the 3 teaspoons pepper at this stage and give it a quick stir again. Bring to a gentle boil.
Step 6 This is where it all becomes the chutney you are going to put in the jars.
Once all the ingredients have been added together they need to be boiled gently for 2 to 3 hours (if you have used the overnight method longer if you didn’t) until the thick and golden consistency is achieved. The goal of this cooking time is to reduce the liquid down so the chutney is thick and to soften the tomatoes and onions until they take on the sugar and turn brown.
For the next 2 to 3 hours you will need to stir occasionally and adjust the heat if it starts to boil too vigorously.
Step 7 Get Your Jars Ready!
Wash jars and lids in hot water. Place them in an oven preheated to 140 deg C (280 deg F) this will dry and sterilize them.
Step 8 Is It Ready Yet?
Chutney needs to reduce to almost half the initial volume and turn thick and is a golden color. Boil it just a bit longer. If you can drag a spoon across the pot and you can see the bottom of the pot for a few moments before the chutney fills it back in again...it should be ready!
Step 9 Finally it is time to fill those jars.
Remove your dry and sterilized jars from the oven and place them on the newspaper that is covering your work surface. The newspaper will help make cleanup fast and easy. Trust me on this...bottling chutney can get messy. ;)
Holding the hot jar in an oven mitt in one hand, spoon the chutney into the jar with the other hand. I wish I had a funnel it sure would have helped as you see in the video. When full give the jar a quick tap on the bottom on your work surface to knock any bubbles to the surface. Continue filling jars. My batch yielded 7 x 500 ml mason jars.
When all your jars are full, place a double layer of cling wrap tightly across each jar top and trim all the way around at the shoulder level. As the chutney cools the air below the wrap will contract – sucking the cling film down against the surface protecting and sealing it airtight.
Once cool apply lids tightly over cling wrapped tops and label your jars with what it is, when it was made and by whom. You can start eating the chutney right away or let it mature for a week or two. The finished chutney, if well preserved, should keep for 6 months or more.
Ta-Da!!!– Now admire all your hard work and enjoy the compliments of all who taste it.