Green tomato chutney (2)
Instructions
Wash the tomatoes, divide them into two, take away the seeds and tagliuzzateli letting them fall into a casserole of heavy steel.
Add sugar, vinegar, raisins washed and dried, chopped garlic, ginger root, peeled and grated, paprika, mustard and salt.
Put the saucepan on the stove, then lift the boil, then lower the heat and continue cooking, uncovered, for a few hours, until the mixture will become thick and consistent as a jam.
Pour the chutney, still hot, in glass jars [sterilized in boiling water and heated in the oven] exit immediately and keep them in a cool place.
This sauce, of Indian origin, now belongs to imperial cuisine where it is used as a classic accompaniment to roast fatty meats: pork, duck and goose.
Can be served with cold meats like chicken stew, ham, etc.
Ingredients and dosing for 4 persons
- 1000 g of green tomatoes
- 300 g of dark cane sugar
- 250 g of white wine vinegar
- 200 g of sultanas
- 2 cloves of garlic
- 40 g of fresh ginger root
- 1 chili
- 1 tablespoon of mustard powder
- 1 teaspoon of salt