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Spiced green tomato chutney
The ideal recipe for those tomatoes that haven't ripened by the end of summer...
What you need
- 1 3/4 kg green tomatoes, wiped and roughly chopped
- 450 g cooking apples, quartered, cored and chopped
- 2 large onions, peeled and chopped
- 3 tsp salt
- 6 tsp ground turmeric
- 1 tsp dry mustard
- 225 g raisins
- 225 g dates, stoned and chopped
- 675 g soft brown sugar
- 750 ml distilled malt vinegar
Method
Place all ingredients in a large preserving pan or large saucepan.
Bring to the boil. Reduce heat and simmer for 1 1/2 - 1 days, stirring occasionally until thick and pulpy.
Spoon the mixture into hot sterilised jars. Cover with vinegar-proof lids. Label. Store in a cool, dark place - ideally for 2 weeks before using.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 19757 | 443 | 10475 | 8350 |
| Energy (kcal) | 4725 | 105 | 2500 | 2000 |
| Protein (g) | 42.4 | 0.95 | ||
| Carbohydrate (g) | 1238 | 27.8 | 345 | 275 |
| Fat (g) | 9.74 | 0.22 | 95 | 70 |
| Fat (saturated) (g) | 2.05 | 0.05 | ||
| Fibre (g) | 62.5 | 1.40 | ||
| Sodium (mg) | 7671 | 172 | ||
| Salt (equivalent) (g) | 19.2 | 0.43 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1183 | 26.5 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 3.43 | 0.08 | 2 |
| Vitamin C (mg) | 469 | 10.5 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 9.43 | 0.21 | 10 |
| Zinc (mg) | 5.85 | 0.13 | 15 |
| Calcium (mg) | 1219 | 27.3 | 800 |
| Folate (mcg) | 265 | 5.94 | 200 |
| Iron (mg) | 40.0 | 0.90 | 14 |
| Magnesium (mg) | 771 | 17.3 | 300 |
| Niacin (mg) | 17.9 | 0.40 | 18 |
| Pantothenic acid (mg) | 12.2 | 0.27 | 6 |
| Riboflavin (mg) | 1.33 | 0.03 | 1.6 |
| Phosphorous (mg) | 1373 | 30.8 | 800 |
| Thiamin (mg) | 1.91 | 0.04 | 1.4 |
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