Condiments

Green tomato and apple chutney (alt recipe with molasses)

Tomato Ketchhup

Ingredients:
1 large red onion , peeled and roughly chopped
½ bulb fennel , trimmed and roughly chopped
1 stick celery , trimmed and roughly chopped
olive oil
1 thumb-sized piece fresh ginger , peeled and roughly chopped
2 cloves garlic , peeled and sliced
½ fresh red chilli , deseeded and finely chopped
1 bunch fresh basil , leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 teaspoon freshly ground black pepper
sea salt
1 kg yellow, orange or green tomatoes , chopped, or 500g cherry or plum tomatoes, halved
plus 500g tinned plum tomatoes
200 ml red wine vinegar
70g soft brown sugar

Method:
1. Bizarrely enough for a chef, I really do take my hat o to Heinz, who have become the global brand of quality in the ketchup world. It’s such an everyday cupboard product that you’ve probably never thought to make your own. But if you’re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to oer your family or guests homemade ketchup. It’s great fun to make. And you can make dierent colours of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and tinned tomatoes for the same amount of your chosen coloured ones.
2. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
3. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
4. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

Green tomato and apple chutney

Feel free to tweak the spices to your liking, swapping out cinnamon for the cardamom, and if you don't have allspice, ground cloves are a nice substitution. If you don’t have shallots, use one red onion thinly sliced. Make sure to stir the mixture continuously during the last few minutes of cooking to make sure nothing burns as the chutney turns more jam-like. I didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or two, but have found it keeps very well in the refrigerator for many months. If you want, there’s a link at the end of the recipe for more information about canning chutney. This makes about 1 quart.

Ingredients

1 3/4 pound (825g) green tomatoes, stemmed and cut into bite-size pieces, or halved if using cherry tomatoes

2 firm apples, cored, and cut into chunks (peeled or unpeeled)

1 cup (100g) peeled and sliced shallots

1 to 2 dried chiles, split and seeded, or 1 fresh chile, seeded and finely chopped

1/3 cup (65g) chopped candied ginger

1 cup (250ml) apple cider vinegar

1 cup (160g) raisins

1 cup (180g) light or dark brown sugar

Or try reducing to 90g sugar and add 90Ml molasses for a darker, richer, a bit smoky, with less bright sweetness and more “old-fashioned” depth of flavour than a sugar-based chutney.

1 tablespoon yellow or black mustard seeds

1 teaspoon ground cardamom, (or cinnamon)

1/2 teaspoon ground allspice

zest of one orange or 1/4 cup (45g) chopped candied orange peel

Mix together all the ingredients in a large, non-reactive pot.

Bring to a boil, then reduce heat to a low boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.

Once finished, ladle the chutney into clean jars.

Green tomato and apple chutney (alt recipe with molasses)

🌿 Ingredients

1 kg (about 2 lbs) green tomatoes, chopped
2 medium onions, finely chopped
2 tart apples, peeled, cored, chopped
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, grated (or 1 tsp ground ginger)
125 ml (½ cup) molasses
125 g (½ cup) brown sugar (or honey, if you want it less refined)
250 ml (1 cup) malt vinegar (or apple cider vinegar)
1–2 fresh chilies, chopped (optional)
1 tsp mustard seeds
1 tsp ground coriander
1 tsp salt
½ tsp black pepper

🥣 Method

Combine: Put tomatoes, onions, apples, garlic, and ginger in a large heavy-bottomed pot.
Add flavor base: Stir in the molasses, sugar (or honey), vinegar, spices, salt, and pepper.
Cook down: Bring to a boil, then reduce heat and simmer uncovered for 1–1½ hours, stirring occasionally, until thick and jammy.
- If it’s too loose, keep simmering.
- If it’s too sharp, add a splash more molasses or sugar.
Jar: Spoon hot chutney into sterilized jars and seal.

🕰️ Storage

Let it mature at least 2–3 weeks for the flavors to settle (molasses mellows over time).
Keeps for months in a cool, dark place. Refrigerate after opening.

🍴 Taste profile: Darker, richer, a bit smoky, with less bright sweetness and more “old-fashioned” depth than a sugar-based chutney. Pairs brilliantly with strong cheeses (cheddar, blue), sausages, or curries.

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