Green tomato chutney
Course: SeasoningCuisine: Asian
Servings
20
Preparation
30
minutesCooking time
2
hoursTotal time
2
hours30
minutesElisiv from horticulture rooted with whom we work closely had a lot of green tomatoes left at the end of the season. Whether I could do something with it? Of course. I made this delicious chutney out of it.
Ingredients
1 kilo (green) tomatoes
4 Onions
10 cloves garlic
10 cm fresh ginger
3 Red Peppers
2 stems lemongrass
4 cardamom pods
250 gram brown sugar
10 table spoon vinegar
dash sunflower oil
salt and pepper
Cooking time
- Cut all vegetables into pieces, not too fine, not too coarse. So the onions, garlic, tomatoes, peppers, ginger and lemongrass. And a dash of sunflower oil. Also add the cardamom pods that you have bruised for a while.
Put them in the pan along with water – the water should come to a maximum of 1/3 of the vegetable.
Let everything simmer for at least 1.5 hours. - Then add the vinegar and sugar. Stir well.
Let it all simmer for another half hour. - Then season with salt and pepper.
- If you want to store the chutney in jars, you have to disinfect the jars and lids in the oven at 100 degrees for an hour.
- Then fill the jars with the chutney, up to 2 cm below the lid.
Fill a pot with water, put the jars in it. The water should come to just below the lid and then let them boil for another 45 minutes.
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