Spiced parsnip bubble & squeak
A good Sunday side dish, or veggie main, great served with a chunky tomato chutney
Green tomato & apple chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 5 x 450ml jars
Skip to ingredients
- 4 tbsp olive oil
- 1kg onionschopped
- 6 garlic clovesfinely chopped
- 1 tbsp mixed spice
- 1 heaped tsp yellow mustard seeds
- 1 tsp chilli flakes(optional)
- 2 bay leaves
- 2kg green tomatoesroughly chopped
- 500g cooking applespeeled and diced
- 850ml cider vinegar
- 500g light soft brown sugar
- 200g soft pitted dateschopped
- 200g sultanas
- 1 tbsp flaky sea salt(or 1 heaped tsp coarse crystal)
Nutrition: per tbsp
- kcal18
- fat0glow
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
step 2
Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
step 3
Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.
