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 kg Cabbage 1 Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 145G Pimientos Lagrima 'Sweety Drop' Peppers, 145G
• 25G Fillippone Italian Organic Hot Chilli Peppers, 25G
• - Old India Mustard Seeds
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Silver Spoon Granulated Sugar
• 750 G Top-Op Table Salt Drums
• 40G Terre Exotique "Extra" Turmeric Powder, 40G

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.