Jun 01 2007

Tomatillo, Tomato and Apple Chutney

Of course as summer fades into Autumn I have masses of Tomatillos left and the weather is too cold for salsa now so Chutney seems the best answer.

I chop up apples and onions. Halve the large tomatoes and tomatillos, leave the little ones whole. I use all the tomatoes left in the greenhouse, red and green. After chopping and weighing everything, it all goes into a big preserving pan, with about 250 grams of sugar to 3 kilos of fruit , a tablespoon of salt and some spices. I use cloves, fresh ginger, allspice, mustard seed and chilli, and this time I even added a piece of star anise. I give the pot a good stir then add 1pint of white wine vinegar. I let it all simmer gently, stirring occasionally till the liquid is reduced and it has become a thick, rich golden mass. I let it cool a little, then pot into clean warm jars, cover with wax circles and jam covers and put away for the winter months ahead.

Off course you can leave out the tomatillos!


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