Makes 6 x 200g jars and 4 x 450g jars

3kg green tomatoes, washed, well drained, cored and chopped small
1400g p/w brown onion, finely chopped
50g Maldon
1kg dark brown sugar
20g hot mustard powder
50g Fish curry powder
40g ginger/garlic[1]
1000g Vine valley white wine vinegar
4 Thai chillies, finely chopped with seeds

Sterilised jars, lids and bottling utensils….see [2]

Weigh the tomatoes, onion and Maldon into a large bowl and wearing food service gloves mix it together. Weight the mix down with a bowl that fits with some plates in it and set it aside in a cool place for about three hours.

Tip the tomato mix into a large colander and allow it to drain.

Weigh the brown sugar, hot mustard powder, curry powder and ginger garlic into an appropriately sized stainless steel or enamel lined saucepan and roughly mix together then weigh in the white wine vinegar.

Place the saucepan on medium heat and stirring constantly bring the mix to the boil, add the tomato/onion and stir through. Turn the heat down and continue cooking, stirring from time to time until the liquid is reduced and the tomato and one very well cooked. It is quite a dry chutney when the green tomatoes are nice and firm.

Bottle when the chutney has just come from the heat and the jars are still hot. Using a dry cloth seal with the lids, making sure they are tightly screwed on.

Do not…put your hands in the sterilised jars or the insides of the lids and use the sterilised tongs and jam funnel.

Making sure your chutney is perfectly preserved
Select a saucepan large enough to hold all of the filled and sealed jars. Sit a cake rack in the bottom and site the jars on top. Fill with cold water to about 2 cm from the top of the jars. Place on induction and set the hotplate to 1000W and 100°C and bring the water to the boil….this can take some time. Boil for 5 minutes, turn the heat off and check the seals on the jars while they are still hot but allow the jars to cool in the water.

Store in a cool dark place…refrigerate after opening.

Induction

If you don’t have an induction stove top if you love to cook you should buy a portable induction hot plate. They are marvellous for the unlimited controllable heat options that makes everything from chocolate to searing a steak so much easier.

We have had the opportunity to work with a number of these portable hotplates and have only one recommendation the Newwave induction cooktop Model NW-200 reasons for which we will explain…https://www.crazysales.com.au/online-newwave-portable-induction-cooktop-hot-plate-cooker-58027.htmland just so you know the giveaway pot is rubbish for anything but very low heat cooking, but it’s the best price on the net in Australia.

Many, in fact, most hotplates come with built-in functions that just do not do what a good cook wants and do not allow the same flexibility. We have personally purchased two of the Newwave hotplates [now at least three years old] and have put many more into commercial situations with great success and recommended them to many more. Many of the ‘more’ had purchased other brands to great disappointment.

One tip is to remember, is to vacuum out the fan on the back so that it can get the proper cool air intake.

[1]Ginger/Garlic is a staple in our kitchen and we process it and keep it in the freezer cutting off pieces as we need it. Weigh 500g p/w ginger and 500g p/w garlic into a food processor or Thermomix…add 100g Vine Valley white wine vinegar and process, scraping down the sides until it is fine and evenly combined. We pack it in small containers of about 75g and to use just leave it out of the freezer for 5 minutes and it is quite easy to slice off what you need.

[2]Wash the jars and make sure there is no soap remaining. Put about 1cm of water in each of the jars and splash the outsides with water. Put them in a microwave and microwave on high for 4 minutes. Put the jam funnel, tongs, ladle and lids into a saucepan and cover them with cold water. Place them on high heat and bring to the boil…boil for 2 – 3 minutes.