This rich fruity chutney, made with end-of-season green tomatoes from my local Community Veggie Garden, complements smoked ham, smoked neck of pork or gammon, the sweetness of the fruit balancing the salty, fatty flavour of the meat. It's also fabulous in a baguette spread with mayonnaise and mustard, sliced leg of ham and some flat-leaf parsley or baby lettuce leaves.
For a more tangy chutney, substitute green mangoes and reduce the amount of sugar.
- Prep Time : 50 minutes
- Cook Time : 2h 00 min
- Yield : 1.5L
- green tomatoes - 1.5kg, washed and sliced
- cooking salt - 1 - 1.5 tablespoons
- apple cider vinegar - 750ml
- dark brown sugar - 500g
- dates - 250g, roughly chopped
- sultanas - 250g, chopped
- red capsicum (bell pepper) - 1/2, chopped
- fresh ginger - 100g, grated
- red chillies - 3 -4, with seeds (or to taste), finely chopped
- garlic - 2 cloves, finely chopped
- cloves - 6
- allspice - 1/4 teaspoon
Layer the sliced tomatoes in a colander, sprinkling each layer with salt. Leave to stand on the sink overnight to drain juices. Pour the vinegar into a large heavy based pan and add the sugar. Stir over medium heat until dissolved then add the drained tomatoes and remaining ingredients. Simmer 1.5-2 hours, partially covered, until the liquid has evaporated and mixture has thickened. Check occasionally and stir with a wooden spoon. While chutney is cooking, wash and sterilise jars. Bottle while still warm.