The last of my tomatoes will not ripen in the polytunnel so I’ve decided to make use of them by preparing some green tomato chutney, perfect for having in sandwiches or cheese. What’s more is this is a gluten-free recipe as uses cider vinegar rather than malt barley vinegar.
You will need:
- 1 kg green tomatoes
- 1 onion sliced thinly
- 150g raisins
- 500g Light Brown Sugar
- 3 cups of apple cider vinegar
Method
Chop an onion and fry on a medium heat on your oven hob.
Chop the tomatoes into quarters and place in the pan. Allow the tomatoes to break down stirring occasionally to prevent from sticking to the bottom of the pan.
Add the raisins and light brown sugar to the pan and mix.
Add the cider vinegar to the pan and stir. Allow the whole mixture to combine and thicken which will take around 30 minutes or so.
Remove from the heat and allow to cool
Blend the mixture with a stick blender to ensure a smooth mixture. If you like it chunky then leave it as it is. We prefer it smooth in our house!
Once cooled, put chutney into sterilized jars and store in a cool, dry place. The mixture should keep for at least 6 weeks, probably longer if you are lucky!
