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
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