Green Tomato Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 9 hrs 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 tomato (s), reen
- 500 g onion (s)
- 500 g suar
- 150 g raisins
- 200 ml white wine vinegar
- 1 ½ tablespoon flour
- 1 ½ tablespoon curry
- 1 tablespoon mustard, medium hot
- 1 teaspoon cayenne pepper
- 4 cloves garlic
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ginger, freshly chopped or grated
- some hot peppers, fresh, finely chopped, hot ones
Print Recipe
Pin Recipe Instructions
- The evening before, cut the onions roughly (3-4 mm), cut the tomatoes into 1/2 cm thick cubes and salt everything together well (like radish). Leave covered overnight.
- The next day, squeeze out the mixture well and cook with sugar, vinegar and raisins in an open saucepan for about 45 minutes, stirring frequently. In the last 10 minutes, add the flour, mixed with water, and the spices into the mixture and let it cook.
- Let it cool down a little, fill it into twist-off jars very hot and close tightly.
- Let stand for at least 6 weeks before enjoying.
- Goes well with cold platters or grilled, I can eat it straight.
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