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Green Tomato Chutney Recipe
|Green tomatoes||1 1⁄2 Pound, sliced (700 Gram)|
|Onions||8 Ounce, skinned (225 Gram)|
|Apples||8 Ounce, peeled and cored (225 Gram)|
|Sultanas||4 Ounce (100 Gram)|
|Salt||1 Teaspoon (Leveled)|
|Malt vinegar||1⁄2 Pint (300 Milliliter)|
|Ground ginger||4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Dry mustard||1 Teaspoon (Leveled)|
|Demerara sugar||4 Ounce|
Serving size: Complete recipe
Calories 1302 Calories from Fat 32
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 0.93 g4.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1282.8 mg53.4%
Total Carbohydrates 337 g112.3%
Dietary Fiber 24 g96.2%
Sugars 273.3 g
Protein 17 g34.4%
Vitamin A 96% Vitamin C 319.9%
Calcium 24.1% Iron 48.2%
*Based on a 2000 Calorie diet
Then put them in the pressure cooker with the sultanas, salt, vinegar, spices and mustard.
Put on the lid and cook for 10 minutes at high (15 lb) pressure.
Reduce pressure slowly.
Add the sugar and stir until it is dissolved.
Return the uncovered cooker to the heat.
Bring to the boil, stirring, and continue boiling until a thick consistency is reached.
Remove the cooker from the heat and allow the chutney to cool for about 10 minutes.
Test for seasoning, then pot and cover.
Keep the chutney for 2 months before using.