Spiced Green Tomato Chutney
- Summer
- On the Side
Simple to make and easy to store throughout the year, serve this Spiced Green Tomato Chutney with a chunk of Yeo Valley Organic Mature Cheddar on a freshly baked Cheese and Chive Scone.
Ingredients
600g Green tomatoes (chopped)
300g Leeks (washed and diced)
400g Apples (peeled and chopped)
3 cloves of Garlic (peeled and sliced)
4 sprigs of Thyme (picked)
1 tsp Fennel seeds
1/2 tsp Cayenne pepper
250ml Cider vinegar
50ml Balsamic vinegar
200g Brown sugar
25g Organic honey
1 tsp Flaky salt
Method
In a stainless steel sauce pan, dry-fry fennel seeds and cayenne pepper on a low heat.
Add the vinegars, sugar and honey to the sauce pan and let the heat slowly dissolve the liquids until they form a sticky sauce.
Wash and prepare the green tomatoes, leeks, apples, garlic and thyme.
Add the vegetables and thyme to the sauce pan, then cook on a low heat for 1 hour until the chutney has reduced and is a nice caramelised colour. Stir throughout to ensure the chutney doesn't stick to the pan.
Store in sterilised jars and enjoy.
In this recipe...
Mature Cheddar
30
Mature Cheddar
30
Mature Cheddar
30
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