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Great for using up homegrown produce
As I have mentioned before, we grow a lot of our or produce. We are coming towards the end of the tomato season and I still have those stubborn tomatoes that just won’t turn red, so instead of waiting for the birds to get to them or the nasty bugs as we don’t use any chemicals. This is my go to alternative.

Posted by Raven from Adelaide, South Australia, Australia • Published See Raven's 18 projects »
  • How to cook a chutney. Green Tomato Chutney - Step 1
    Step 1

    Place the mixed spice on a piece of muslin cloth, twice and tie to secure closed. Combine spice bag, tomatoes, apple, onion, vinegar, sugar and salt in a large heavy based saucepan and bring to the boil

  • How to cook a chutney. Green Tomato Chutney - Step 2
    Step 2

    Turn down heat. Simmer, uncovered for 1 hour, stirring occasionally for 1 hour, or until the chutney is thickened and only a small amount of liquid is left

  • Step 3

    Remove the spice bag and spoon hot chutney into hot sterilised jars

  • How to cook a chutney. Green Tomato Chutney - Step 4
    Step 4

    Seal immediately and invert the jars for 2 minutes. Stand jars upright and cool to room temperature.

  • Step 5

    Label and date the jars and store in a dark place for up to 3 months

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