I don’t refrigerate after opening either. Putting the jars back into a water-bath to sterilize them again puts them back in a 100% safe zone. I’ve used 2 kg of toms and 2kg of onions. Go for it with the onions and zucchini . I hope it's as good as yours though . Took me longer than in the recipe to evaporate the juices ang get desired thickness but yes best recipe I found so far. If you have never made chutney – definitely give this a try! Thank you anyway. I have all the ingredients but not malt vinegar. So no, a slow cooker probably wouldn’t work — and I’d definitely not recommend keeping one on overnight without a lid. Good way to use up a lot of green tomatoes. Place all ingredients into a stainless steel pan and bring to a boil. Without being able to evaporate, it came out very watery so I ended up dirtying another pot to reduce it on the stove anyway. Hi John – I made some rhubarb chutney a bit earlier in the year but haven't opened a jar yet. Just use your senses. Transfer to warmed … I’ll take some indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook with them. Great recipe but did take about 2 hours to reduce with a very strong odour of vinegar. On the sterilising issue what about the lids? Hello all Never made chutney before and as we speak it is simmering away. It was also very good. So simple to make and tastes so good. I’m going to try 1/2 balsamic and 1/2 pickling vinegar as that’s all I can get. A lot of green tomatoes. How long do you have to leave it before opening. Any suggestions please. Hoping the flavors will taste even better once we open the jars this winter. Ding Dong saved the day, green tom’s turned into lovely chutney really nice and the sterilising advice spot on, jars seal as tight as a bug in a rug. I’ve never heard of anyone doing this but I suppose you could put it into small containers and freeze it. Dishoom’s green vada (coriander and mint) chutney. I reduced the sugar to 400g, half brown and half granulated white sugar. Make them hard to open but that’s a good thing. I would say though it takes longer than an hour to reduce, more like 3 hours. I used red wine vinegar and dates as my dried fruit as that’s what I had in. It’s an agency that deals with the safety of purchased food, food hygiene, food safety, and farming. Or at least make a very small batch to test. 3 1/2 cups diced (5mm dice) onions. Made some decades ago with a friend just guided by our nose and taste buds. Without it, and preserves can go off, develop mold, and potentially make you sick. I had green tomato chutney last year for the first time, and yum! This recipe looks amazing (also have noted the added ingredients in one of the comments, I am also going to make a curried version of this deliciousness. It is indeed the easiest and nothing to beat homemade stuff :-) MAKE IT SHINE! Very happy so far. Could i throw in some zucchini, do you think, and more onion instead of the sultanas? Thanks very much for the recipe – much the most simple that I found and a big success! However end result went down very well with the family. This year I made it with distilled white vinegar and a mix of white and brown sugars and it ended up just as delicious as ever. Cook for 3 to 4 minutes, then add the tomato mix. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Thanks Susan The Foods Standards Agency isn’t outdated in the topics it covers but it does not give advice on home preserving. I have doubled this recipe and it’s been simmering away now for 8 hours! I love this best with cheese sandwiches or a ploughmans salad etc. Because we liked it so much and feel this is not going to last much longer, I didn’t go through the sterilize and sealing process. Takes considerably longer than an hour to reduce, everyone in the house hated the smell of the vinegar as it boiled off (except me! Chutney recipes. I found it extremely sour however the overall taste was terrific. Thanks for the recipe! ** If you don't have a rack, you can also push a tea towel or bath towel to the bottom of the pan and set your jars on it. We get a tsunami of them in September in our short growing season here in Saskatchewan. You literally chop the ingredients up, put them in a pot and cook them together for an hour. The 2 litres of vinegar does not seem to be reducing much after 2 hours is simmering. Unlike other recipes, mine doesn’t use apples — it’s all about chunky pieces of onion and tomato. UNITS: US. Fill a tall pan with water and place a rack at the bottom if you have one**. In those days you used to be able to get green tomato’s from the grocers, came across some for the first time a couple of days ago so I’m going to give it a try. This recipe is great. Once the ingredients are roasted then remove them in a dish. Green tomato chutney is one of the simplest and quickest preserves you can make. It’s also a great way to use up green tomatoes at the end of the season. Is it ok to freeze the chutney vs canning? Do I need to do this? However, it's better to use proper preserving jars and to water-bath the jars after they're filled*. Made this tonight. Smells divine and tastes delicious. I have never heard of water bathing. I used cider vinegar because that’s what I had. No probs re lids just found all my friends who preserve use the sterilising programme on their dishwasher for jars & lids Next time I’ll reduce the sugar content by about 1.5 cups and maybe use 0.5 cups of molasses instead. This year I’m looking at an entire greenhouse full and of several different varieties. Lids go on then the jars go into boiling water and are covered by an inch. I’ve tried fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before. 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