I hate it when a recipe calls for so many different ingredients that you end up spending the day shopping, only to find you never use them again. Reading lots of Green tomato chutney recipes on line I found one were I had all the ingredients thanks to my Freezer and Nutribullet. Normal granulated sugar was whizzed into caster sugar. The pink peppercorms were painstakingly removed from a gift pack I received from a friend and instead of adding them whole, I whizzed them up into a coarse powder. I always have an assortment of chillies in the freezer thanks to my nephew who grows them every year. He is a huge chilli/curry connoisseur.
I basically scaled up the recipe from that listed below for the amount of tomatoes I had 1.2kg.
500g green tomatoes cubed
100g White wine vinegar
75g Caster sugar
2g Pink peppercorms
1 tsp Black mustard seeds
1 red chilli deseeded
100g onion roughly diced
A pinch of sea saltLiterally everything went into my large aluminum heavy pan and stirred thoroughly. Once at a rolling boil the heat was reduced. I stirred occasionally until I felt it thicken, this did take quite a while (25minutes). Do not cover as you want the water content of the toms to reduce. I sterilise my clean jars in the microwave and the metal lids in a saucepan. It made enough for 4 jars and a small tasting dish!
I think my chillies were a little on the HOT side but it really is a lovely chutney and will certainly spice up some ham or cheese on a winters day. Bye for now. Tx