Ingredients
- 1 kg green tomatoes
- 1 kg red onions
- 150 g raisins (or similar dried fruits)
- 2 tsp salt
- 500 g sugar
- 1 liter malt, mix A (3/4 cider vinegar, 1/4 balsamic vinegar) or mix B (50:50 rice and balsamic vinegar)
- 3 garlic cloves optional
- 1/4 tsp chili flakes optional
- 1/4 tsp black pepper optional
Instructions
- Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
- Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
- The chutney is ready when it's reduced down and appears thick and brown.
- Spoon the chutney into warm, sterilized jars and seal with lids.
- Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
- Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.
Adapted from this original recipe