It’s always nice to have a home made chutney with a cheese platter, and here is Mirjam de Wilde’s recipe. And I can thoroughly recommend the it!
(For 4 small pots of 35cl)
1.25 kg of green tomatoes
500 gram onions
500 gram apples
20 gram salt
1 liter of cider vinegar
300 gram fine brown sugar
100 gram white raisins
1 teaspoon ginger powder
1 teaspoon mustard
A pinch of pimento powder
5 gram of fresh crushed black pepper
Cut the tomatoes, apples (without their skin and core) and onions into small pieces
Put all the ingredients in a big cooking pot and stir it until it is boiling. Lower the temperature as low as possible and let it softly bubble for at least 3.5 hours until all the vinegar is gone and you will have a thick, viscous substance.
Stir it regularly to avoid burning.
Put the warm chutney in sterilised and warm pots and close seal immediately.