I know we’ve only done one of these, but I’ve been thinking…
The idea behind this feature, is to reclaim these overly processed food items and make them more natural, as they once were, when family recipes were passed down from mother to child. This probably doesn’t happen a lot these days as it is so much easier just to pick these items up at the store.
I never got a copy of my mother’s chutney recipe and when I wanted to recreate it last year, searching the web turned up numerous recipes, all with variations and interesting takes on new ingredient combinations. All I wanted was a simple old English chutney recipe, but I didn’t know where to start!
What’s a traditional English green tomato chutney?
Then I came across a book by Elizabeth David, widely considered to be one of Britain’s greatest food writers, called Spices, Salt & Aromatics in the English Kitchen, in which she states that historically our country has shown a “preoccupation with the spices and the scents, the fruit, the flavourings, the sauces and condiments of the orient, near and far.”
Elizabeth David 1970
During the period of the British East India Company the housewives of the time were very interested in reproducing the chutneys brought back from India, but with using ingredients they could buy at home.
This was it! My starting point…
Mild Green Tomato Chutney (recipe courtesy of Elizabeth David)
907g Green Tomatoes
907g Cooking Apples
680g Brown Sugar
453g Stoneless Raisins / Sultanas
2 tsp Ground Ginger
2 tsp Ground Allspice
2 tsp Crushed Black Peppercorns
2 Garlic Cloves
2 tbs Salt
852ml White Wine Vinegar
Peel and slice the onions and apples and chop the tomatoes.
Place those ingredients into a non-reactive saucepan along with all the other dry ingredients and the crushed garlic.
David then goes on to say to “moisten with a little of the vinegar”
Cook gently for about 1 hour adding the vinegar as the chutney thickens.
When it reaches a jam like consistency the chutney is ready to bottle(follow your canning manufacturer’s guidelines).
- Using all the vinegar meant cooking for longer than 1 hour to reach the right consistency making the ingredients too soft.
- A little too sweet and salty
- Ratio of sultanas to apple / tomato combo too high?
- General flavour was good, as I was hoping for a “Branston Pickle” type of chutney
From this solid foundation I can now, next season work on developing my own recipe that I can pass on to others…
If you’ve made this – what were your thoughts?