Ingredients
Units
Scale
- 1 pint of vinegar (cider or white vinegar – can use balsamic vinegar in a pinch)
- 1 cup of sugar
- 1 large cooking apple, chopped
- 1 large onion, chopped
- 1 bay leaf
- 1 cinnamon stick
- 1 clove of garlic, crushed and minced
- About 1 lb of chopped green tomatoes
- Finely grated fresh ginger root (about an inch)
- Chili flakes (optional)
- Chili sauce (optional)
Instructions
- Place a stainless steel pan on the stovetop, and pour vinegar and sugar into the pan. Begin to heat the mixture gently over low heat.
- Add the apple, onion, bay leaf, cinnamon stick and garlic to the warming vinegar and sugar mix.
- Add the chopped tomatoes to the saucepan. Stir as the contents cook down gently. You may well be able to add more tomatoes depending on the water content of the tomato. You don’t want a sloppy chutney.
- To add zing, finely grate about an inch of fresh ginger root, and add to the chutney mixture. If you like your chutney a bit hotter, then grate in some more. Continue to cook the mixture down.
- For a spicier taste, add chili flakes or chili sauce if desired (optional).
- Stir again. The chutney will eventually cook down to a sort of jammy consistency.
- While the chutney cooks down, sterilize your jam jars in your preferred method. I like to wash them and then pop them in the oven to dry off at a very low heat. The jar lids soak in boiling water; lift them out with a wooden spoon and place on clean kitchen paper to gently air dry. Remember that you can get different sized jars. Also have some jam pot covers or use the jam jar lids as templates to cut out covers from greaseproof paper.
- Once chutney has reached the desired consistency, remove the bay leaf and cinnamon stick. Begin to spoon the chutney into the hot jars. Pop in a jam pot cover of greaseproof paper and put on the lid. Use a wide-mouth funnel if you must.
- Refrigerate and use within seven days.
Notes
I recycle my glass canning jars and depending on the size, I need 4-6 jars ready for this size batch.