Green Tomato Chutney With Cabbage Recipe

About this recipe

A tangy and slightly sweet vegetarian chutney made with green tomatoes, cabbage, and a blend of spices. Perfect as a dinner condiment or a flavorful addition to your meal.

Ingredients

• 1 pc Cabbage Red
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 g Tomato Green
• 100 g Celery
• 100 g Jalapeno Green
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Eastern Turmeric Powder/Haldi
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Whole Farm Premium Yellow Small Mustard Seeds

Instructions

1. 1. Finely chop 1 head of cabbage, 1 onion, 2 sweet peppers, and 2 hot peppers. Dice 1 green tomato into small pieces.
2. 2. Combine the chopped cabbage, onion, sweet peppers, hot peppers, and diced green tomato in a large bowl. Place the mixture in a cheesecloth or fine mesh bag and squeeze out excess juice, or let it drain overnight.
3. 3. In a large pot, heat 1 cup of vinegar over medium heat. Add 4 cups of sugar, 2 tablespoons of salt, 2 tablespoons of turmeric, 2 tablespoons of white mustard seeds, and 2 tablespoons of finely chopped celery. Stir until the sugar dissolves completely.
4. 4. Add the drained vegetable mixture to the pot. Stir well to combine all ingredients.
5. 5. Cook the mixture over medium heat for 30 minutes, stirring occasionally to prevent sticking.
6. 6. Once cooked, carefully ladle the chutney into sterilized jars while still hot. Seal the jars tightly and allow them to cool to room temperature.
7. 7. Store the jars in a cool, dark place. Refrigerate after opening. Serve as a condiment or side dish with your dinner.