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Green Tomato Chutney

Trusted.Chef's picture
Ingredients
  Green tomatoes 1 1⁄2 Pound, sliced (700 Gram)
  Onions 8 Ounce, skinned (225 Gram)
  Apples 8 Ounce, peeled and cored (225 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
Directions

Put the tomatoes, onions and apples through a coarse mincer.
Then put them in the pressure cooker with the 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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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