Prep 12 hrs
Cook 0 mins
This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out!
- Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight.
- In the morning, boil the vinegar and spices, then strain.
- Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
- Simmer until tender, bottle when cold.
Well this is not the nicest looking chutney I have made!
But it is up there with the best in taste!
I made this as written. It was easy to make, yet I was having hesitations about the color and flavour, so I decided to let it sit a week before tasting properly and reviewing. I am so glad I did! :-}
It is wonderful, sweet, yet spicy and such wonderful flavours!
I ended up with 2 x 400-500gr jars and 2 x 200gr jars from this recipe.
This is a fantastic way to use up green tomato's and I will be making this again.
Now just to cox a few of the family member's into tasting it, I know once they try it they will love it!
What a shock! As I put everything together according to the end directions, I was preparing a 0 star rating & commentary in my head. "unappealing color", "bitter liquid", "mush tomatoes". BUT once assembled, cooled and rested - what shockingly good flavor! Mine are VERY spicey (which I like), what a surprising combination of heat and sweet. I'll make these again (very easy). (I halved the amount of tomatoes & onions, but made the full amount of liquid. I ended up with 2 jars)