Name: Tomato and lemon myrtle chutney
Cook time: 150 min
Total time: 150 min
Ingredients: 2 kilogram green tomatoes, cored, coarsely chopped; 2 large brown onions, coarsely chopped; 2 large green apples, peeled, cored, coarsely chopped; 2 cup (440 grams) raw sugar; 2 1/2 cup (625 millilitres) apple cider vinegar; 1 cup (150 grams) sultanas; 3 fresh long red chillies, finely chopped; 6 clove garlic, finely chopped; 2 teaspoon sea salt flakes; 1/2 teaspoon ground lemon myrtle

Ingredients

2 kilogram green tomatoes, cored, coarsely chopped

2 large brown onions, coarsely chopped

2 large green apples, peeled, cored, coarsely chopped

2 cup (440 grams) raw sugar

2 1/2 cup (625 millilitres) apple cider vinegar

1 cup (150 grams) sultanas

3 fresh long red chillies, finely chopped

6 clove garlic, finely chopped

2 teaspoon sea salt flakes

1/2 teaspoon ground lemon myrtle

Method

1.In a large saucepan, stir ingredients over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat to a medium-low; simmer, uncovered, stirring occasionally, 2 hours or until chutney is thick.

2.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. Store chutney in a cool, dark place at least 3 weeks before opening. Refrigerate after opening.

Lemon myrtle is a native Australian herb with a pleasant intense lemony taste, without the acidity. It’s available from the spice section of major supermarkets. Substitute 1 teaspoon finely grated lemon rind or 2 very thinly sliced kaffir lime leaves.
Note

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Ingredients

Method

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