Green Tomato-Apple Chutney
Four jars (about 1 quart, 1l)
I did try peeling the tomatoes first, dropping them in boiling water for a few minutes, thinking the skins might be tough. But the skins refused to budge, so I took it as a sign they weren’t meant to be peeled. In the finished chutney, they’d softened nicely so my concerns were unfounded. If you don’t have shallots, use one red onion, thinly sliced.
To make sure to stir continuously during the last few minutes of cooking, just to make sure nothing burns as the chutney turns jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or so. If you want, there’s a link at the end of the recipe for more information about canning chutney.
Four jars (about 1 quart, 1l)
I did try peeling the tomatoes first, dropping them in boiling water for a few minutes, thinking the skins might be tough. But the skins refused to budge, so I took it as a sign they weren’t meant to be peeled. In the finished chutney, they’d softened nicely so my concerns were unfounded. If you don’t have shallots, use one red onion, thinly sliced.
To make sure to stir continuously during the last few minutes of cooking, just to make sure nothing burns as the chutney turns jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or so. If you want, there’s a link at the end of the recipe for more information about canning chutney.