Festive gammon
A traditional ham recipe that's perfect for any celebration, especially at Christmas. The gammon needs brining overnight, but the results are well worth it
Green tomato chutney
Makes about 3kg
Easy
Prep:
Cook:
plus overnight salting
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Skip to ingredients
- 2½ kg green tomatoes
- 500g onion
- 1 rounded tbsp salt
- 500g sultanas
- 500g cooking apples
- 500g light muscovado sugar
- 1.14l jar spiced pickling vinegar
Nutrition: per rounded tbsp
- kcal35
- fat0.1glow
- saturates0g
- carbs8g
- sugars8g
- fibre0.5g
- protein0.4g
- salt0.16g
Method
step 1
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.
step 2
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.
step 3
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.
