So I started, one of the baskets from previous post was 4 kg so the recipe is as follows (for variations see previous chutney post).
4.4 kg green tomatoes
1.2 kg onions
1.3 kg small apples
70g fresh root ginger chopped very small
2 pints vinegar
50g chilli powder
2 tsp salt
I have shown the method in pictures. For more detail see previous post. This batch made 20 jars in a selection of sizes.
Chopping the tomatoes first
The tomatoes and onions are in the pan, now the apples, this year half from my trees, sharp and half from my inlaws trees, sweet, 1.3 kg down to just over a kilo peeled and cored, you could of course leave the peel on.
All “veg” in the pan, I put on the heat when I’d finished the onions, the ginger is in too.
Stir it all up and add the vinegar. Up to this point it had taken one hour.
After about half an hour simmering, add all the rest of the ingredients and stir. Keep stirring every 10-15 minutes to stop it sticking too badly to the bottom of the pan.
After about half an hour with everything in.
After two hours of simmering it’s a deep orange/red. I used 50g of chilli this time, I think it’s a bit hot, but as it will fade with age (who doesn’t!) I’m not bothered, no molasses in the cupboard this year so it’s not as dark as usual.
Messy jars, with jug and jam funnel, as you can see I’ll use any old jar, some are on their 4th or 5th use.
All cleaned with a damp cloth, especially the thread of the jars, lidded and ready to label. The last bit that wouldn’t fit in a jar on a plate, really quite pokey this year!