Instructions For James Martin Green Tomato Chutney. Cook the vegetables. Tomatoes, onions, and raisins should be chopped coarsely, and garlic should be minced. Bring all ingredients to a simmer in a stainless steel saucepan. Reduce heat to a vigorous simmer with the lid off. Depending on the quantity size and heat of your appliance, it can take.. When the chutney appears thick enough, make a channel with a wooden spoon across its surface. If it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready. The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed - you need to store them for.

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Delia Smith's Green Tomato Chutney recipe 2½ lb green tomatoes 2½ lb cooking apples 2lb onions 1lb raisins 6 large cloves of garlic — crushed 1lb 6ozs demerara sugar. It is ready when all the vinegar has been absorbed and the chutney has thickened to a nice soft consistency, and the spoon leaves a trail. Do not overcook and. Label the jars when the chutney is cold. Green Tomato Chutney by Delia Smith.Makes about 8 lb / 3.6 kg.2.5 lb green tomatoes (1.1 kg).2.5 lb cooking apples (1.1 kg).6 large cloves garlic, crushed.Half tablespoon cayenne pepper.Half tablespoon salt.2 level dessertspoons ground ginger.1 lb 6 oz soft brown sugar (or demerara) (625 g)