I haven’t featured a recipe here on Aimsy’s Antics in a while, so today’s post is in the form of a recipe. Green tomato and pear chutney to be in fact!
During the lead up to Christmas (yes I have used the ‘C’ word) I love to make homemade chutneys and other yummy goodies; like this Mango Chutney. Now, this green tomato chutney isn’t being made for Christmas gifts (yet), but purely because I had a bit of a tomato gardening crisis. I went on a mad spree of planting a tonne of tomato plants, which may have been a bit later in the season. As a result of this, the tomatoes I planted didn’t really ripen, and I was therefore left with masses of green tomatoes.
It was time to get out my Australian Women’s Weekly ‘Preserves’ book to look for the best recipe to suit the green tomatoes. There are a few recipes in here which use both green tomatoes and red tomatoes as their main ingredient. I settled on the green tomato and pear version as I thought the pear would add a nice bit of sweetness to
What you need:
For the green tomato and pear chutney, you need a few ingredients to really make the chutney pop. Obviously, you will need the main ingredients; green tomatoes and pears. Also needed to add a bit of bulk to the chutney are onions and currants. I opted for white onions and sultanas but I guess you could use shallots or even red onion to give a bit of a different flavour. Sultanas were the only ones available on the shelf when I hit the supermarket for the ingredients.
You also need other ingredients to pack the chutney full of flavour. The other main ingredients to really make the chutney are malt vinegar and brown sugar. Adding in a bit of ground coriander, ground ginger and ground cardamom too. I found it really difficult to find ground cardamom, so bought whole and ground them in a pestle and mortar. Another spice added was mustard seeds, preferably black mustard seeds. I didn’t have enough of these so mixed in some yellow mustard seeds as well.
Aside from the ingredients you also need a few glass jars, washed and sterilised. I like to wash the jars in hot soapy water, rinsing and letting dry in a warm oven. I generally keep the jars on a low light in the oven up until the chutney is made. It is important to have the glass jars hot, as this helps to sterilise them and create a good seal for the chutney. It will then hopefully last a little while if sealed properly.
Make sure you have a big decent sized pan to make it in. There will be a lot of ingredients in the pan! Some of this will simmer down during cooking, but if your pan is too small there is the chance that it may boil over the side. One big gooey, sticky mess will be on your hands then!
How to make Green Tomato and Pear Chutney:
To make the yummy green tomato and pear chutney, you basically place all of the ingredients into a pan and let it simmer away. Stirring occasionally is advised so that the chutney does not stick or begin to burn on the pan. The recipe states that it should take about an hour or until thick. I found that the chutney took a lot longer than this, and I had to crank up the heat to help it along the way. I guess it all depends if you are using an actual chutney/ jam making pot or not.
Once the chutney is ready, its time to place it into your hot jars. This bit can be painful, especially if you drop the hot chutney onto your hand. I always use one to two tea towels to hold the jars, as well as cover my hands in case it drips.
Allowing the chutney to cool, and keep it in a cool dark place. I think this chutney is delicious and when served is a nice addition. As most chutneys go, this green tomato and pear one went really well with a few cheese and crackers, as well as on a ham sandwich. Delicious!
Let me know what you think of this chutney, and whether you will be giving it a go. I would love to see your finished chutneys if you do decide to make.
See below for the full ingredient list and method:
Thanks for reading!