- 1000 g Green Tomatoes, cut into quarters
- 500 g brown onions, cut into quarters
- 200 g green apples, cored and peeled
- 2 cloves garlic, peeled
- 1 tsp ginger, peeled and cut into 1 cm pieces
- 0.5 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp treacle, or golden syrup
- 1 tsp Keens Curry Powder
- 1 tsp Keens mustard powder
- 300 g apple cider vinegar
- 225 g brown sugar
- 1 tsp sea salt
- 6 --- jars, 100 g jars (recycle jars that you finish with or buy new)
2h 50minPreparation 20minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
The purpose here is to chop roughly so you may need to use your TM spatula to move things around a bit whilst chopping and may need to adjust chopping times a little so you don't get mush.
Add brown onions and garlic and ginger and chop roughly 6s speed 4 put aside
Add green apples (cored and quartered) chop roughly 6s speed 4 put aside
Add green tomatoes (quartered) and chop roughly 6s speed 4 put aside
Add tomatoes, apples, onion, garlic, ginger,salt,spices and half the vinegar (150ml) into TM bowl. Cook 1hour 100 degrees reverse speed spoon with MC off and TM basket on top to stop splatters and allow the steam to escape.
Add remaining vinegar, sugar and treacle and simmer 90mins 100 degrees reverse speed spoon until thick. If still runny continue cooking until thick (it will thicken a little when it cools too)
It is super important that you only use clean sterilised jars otherwise you will introduce bugs into your food. Sterilising is easy and can be done a few ways (look up Google too for this).
I steam my jars by putting a cake cooling rack over a wide rimmed saucepan and boil about 5 cm of water in the saucepan. I place the jars and lids upside down on the cake rack so the steam can get into the jars and let them steam for a few minutes. Do the same with the lids and do this step just before you intend to fill the jars.
Be very careful as everything in this step is super hot. Use an oven mit to handle jars and if you have it a funnel to help pour chutney into jars.
Place sterilised jars onto a chopping board and fill each one with chutney to nearly the top (leave a little space from the top where the lid screws on).
Screw on lid - again don't handle the jars without an oven mit they are very hot.
Turn upside down and leave a few minutes, this helps seal the jars.
Allow to cool and the lids should pop a little as they suck down and seal in the cooling process.
Label with the name and date so you know when they were made.
Store in the cupboard but once open you need to store in the fridge.
These should keep for a long time like this but if you open your jars and they smell or look funny (mould or don't smell right) throw away and don't eat.
First Stage Cooking
Final Stage Cooking
Sugar and mustard are often added to pickles as they both have preserving qualities and add flavour and colour. Pickles with sugar and spices are often referred to as chutney or relish and most require weeks, if not months to allow the spices and flavours to develop. This happens throught the cooking process but also through storage in sterilised jars.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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