GREEN TOMATO CHUTNEY
24 large green tomatoes
3 red peppers, halved and seeded
3 green peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
750g caster sugar
500ml cider vinegar
In a grinder or food processor, coarsely grind tomatoes, red peppers, green peppers and onions. (You may need to do this in batches.) Line a large colander with muslin or cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminium stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to the boil and simmer over low heat 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold chutney (six 1 litre jars). Pack chutney into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Chutney can be stored for up to a year
Recipe: Chanel Pringle
