Bettys Green Tomato Chutney Recipes

Steps:

• Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
• Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

Steps:

• Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
• Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
• Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.

Steps:

• In 4-quart nonaluminum Dutch oven, mix all ingredients. Heat to boiling; reduce heat. Simmer uncovered 1 hour 45 minutes, stirring occasionally, until thickened. Cool 2 hours. Store tightly covered in refrigerator up to 2 weeks.

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Steps:

• Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
• Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.