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Betty Twyford Goose cook

Betty’s Green Tomato Chutney


  • 2 kg’s Green tomatoes
  • 4 good sized Bramley apples
  • 1 kg Soft brown sugar
  • 1 Litre malt vinegar
  • A child’s hand of root ginger
  • 6 Red chillies
  • 250g Raisins
  • 600g Shallots
  • 2 tsp salt
  • 3 Good cloves of garlic


Peel and chop everything very small, except for the chillies and ginger – keep both of these whole.

Put everything into a preserving pan and bring to the boil, keeping a watchful eye that the sugar does not burn.

Transfer to the simmering plate (reduce the heat) and cook for about a 1 ½ hours, stirring occasionally.

When ready (it should look thick, like jam) transfer into sterilised jars using a stainless steel funnel and decorate with a jar cover.

Enjoy with meat or cheese!

Stainless Steel Funnel

Stainless Steel Funnel

Floral Jar Covers

Preserving pan

‘Chutney’ Jar


Posted in Lunch - Packed Lunches & Picnics, Season - Autumn, Season - Summer

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