Chutney Workshop 31 October 2011. Chutney opened 1 September 2012

Lots of green tomatoes from community growing spaces to add to the chutney

More tomatoes, all shapes, sizes and colours

chopping apples ready for the pot

More preparation of fruit and vegetables for the chutney

Apple chutney Recipe   Provided by Wastewatch

1.5 kg cooking apples (about 6 apples) peeled and diced

700g muscavado sugar (3 cups)

400g raisins

3 medium onions finely chopped

2 tsps mustard seeds

2 tsps ground ginger

1 tsp salt

700ml cider vinegar

Method

Combine all the ingredients in a large, heavy saucepan.  Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently for 30-40 minutes, or until thick and pulpy.  Remove from the heat, leave to cool and transfer to sterilized, clean, dry jars and seal.  Makes approx 4 jam jars.

The chutney we made in our workshop had green tomatoes and fresh ginger, but I think we used the sugar/fruit/vinegar ratio as a guideline.  It was delicious after a year in the cupboard.

This year I made my own green tomato chutney.

preparing green tomatoes and onions for the chutney

cooking up the chutney

REcipe for chutney made in autumn 2012

I used half the quantities of this recipe

2 1/2 kilos green tomatoes

500g onions

1 rounded tbsp salt

500g sultanas

500g ligh muscavados sugar

1.14 litre jar spiced vinegar

1.  slice tomatoes and onions and layer in a bowl with salt.  Leave overnight

2.  Next day, chop sultanas peel core and chop apples, put sugar and vinegar in large pan and bring to boil.  stir to dissolve sugar

Add sultanas and apples and simmer 10 minutes.

Strain tomatoes and onions but do  not rinse.  Add them to the pan and return to the boil

Simmer for about 1 hr till thick and pulpy.

put in warmed jars.