What’s Cooking? with Trent Watson

What’s Cooking? with Trent Watson 1000 750 The Flyer Magazine

What’s Cooking?

with Trent Watson

Green Tomato Relish

This lovely mildly spiced sweet and tart relish will last for 12 months in the pantry and will go great with a meat and cheese platter, or a beef burger straight off the BBQ next spring. It will also make enough that you will have plenty to gift to friends and family.

What you need

2kg firm green tomatoes, cored and chopped
2 1/3 cups white sugar, packed
2 cups chopped onion
2 cups apples, cored and chopped
3 cups cider vinegar
2 tbsp chopped ground ginger
2 tbsp mustard
2 tbsp hot curry powder
1 tbsp garam masala
4 tsp chili pepper, fresh
2 tsp coriander seeds
2 tsp salt
1/2 tsp ground allspice
1/8 tsp stair anise
1 cinnamon stick


1. Sterilise the jars and lids

Place a steamer rack in a large (16 qt) pot, and place the jars on the rack. Fill the jars and the pot with water.

If you don’t have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack.

Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilise the lids, place them in a bowl and pour boiling water over them.

2. Cook the ingredients

Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot.

Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings if necessary.

3. Scoop chutney into jars

Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.)Scoop the chutney into the jars, filling them to 1/4 of an inch from the rim.

Wipe the rims with a clean wet paper towel. Place sterilised lids on the jars. Secure with canning rings.

4. Process filled jars in a water bath

Place the filled jars back on the steamer rack in the pot of hot water. Make sure the jars are covered with an inch of water.

Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet.

Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely.

The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, store the jar in the refrigerator.

Store in the pantry and enjoy!