Though, Indian in origin, chutney has now become global, as there are various versions that suit the regional tastes and cuisines. Chutney is mainly used as a condiment and can be served at a formal dinner or with any fancy meal. In its original form, chutney is either smooth or chunky, as per the ingredients. Though, freshly made chutneys are used in its native region, these preparations are now mass produced in most parts of the world and are available in almost all supermarkets in canned form. You can prepare chutneys at home and some of them can be canned and stored.
Green Tomato Chutney Recipe
People who grow tomatoes must be familiar with the uses of green unripe tomatoes, because, at times, they may be forced to harvest tomatoes, before getting ripe. Mostly, this happens when the tomato plants develop blight. You may end up with a whole lot of green unripe tomatoes, wondering about what to do with them. One of the easiest and popular uses of green tomatoes is to prepare chutneys. Green tomato chutney is tangy, sweet and sour and is excellent with burger, sandwiches, tortilla chips, crackers, cheese or biscuits. It can also be used with fish, meat and rice dish.
Ingredients
- Green tomatoes - 2.5 kg
- Onions - 0.5 kg
- Light brown sugar - 0.5 kg
- Malt vinegar - 1 liter
- Sultanas - 250 grams
- Salt - 4 teaspoons
- Pepper powder - 3 teaspoons
Wash and clean the tomatoes and cut them into fine slices. Make thin slices of onions. Take a large bowl and add the slices of both tomatoes and onions, along with salt. Mix them well and cover the bowl with a lid. Keep it overnight, so that the juices in the tomatoes are drawn out. This helps in reducing the cooking time and also in enhancing the flavor. The next day, add vinegar to a large pan, along with the brown sugar. Place it over medium heat and stir constantly, so that the sugar dissolves fully in vinegar. Once the mixture boils, add the chopped sultanas and let it boil for some more time. Now, drain the juices from the chopped tomatoes and onions, that was kept overnight. Add the tomato-onion slices to the boiling vinegar-sugar mixture. Add two to three teaspoons of white pepper and mix them well. Allow the mixture to boil gently for around two hours. This helps in making the tomatoes and onions softer and also in reducing the fluid content and making it thick. However, make sure to stir the contents occasionally. Once done, the chutney will be almost golden brown in color and will have a thick consistency. Now, turn off the heat and fill the chutney in jars. Use sterilized jars for storing this green tomato chutney. You can sterilize jars by washing them in hot water and then placing the bottles in the oven, which is preheated to around 280 F. Once the bottles are ready, fill them with chutney. Gently tap the jars, so as to get rid of the air bubbles inside. Once you are done with filling, use a food wrap or cling film to cover the rim of the jar. Trim off the edges of the wrap and cover the jars with lids. You can also go for canning the chutney.
You have to store the chutney jars in a cool, dark place. But, once opened, these jars should be kept in refrigerators. So, try this recipe or any other green tomato chutney Indian recipe and enjoy it with anything of your choice. You may also experiment with other ingredients like spices and come up with different types of this spicy tomato chutney.
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