by Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim. Wipe the rims with a clean wet paper towel. Place the lids on the jars. Secure with canning rings. 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.. Instructions For James Martin Green Tomato Chutney. Cook the vegetables. Tomatoes, onions, and raisins should be chopped coarsely, and garlic should be minced. Bring all ingredients to a simmer in a stainless steel saucepan. Reduce heat to a vigorous simmer with the lid off. Depending on the quantity size and heat of your appliance, it can take.
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Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes. Wash the tomatoes, chop into 1cm pieces, then put in a colander set over a bowl to drain for.. Add the sun-blush (or mi-cuit) tomatoes to the food processor and chop till roughly ¼ inch (5 mm) in size. Then add the fresh tomatoes and process briefly until they are the same size. Now pour the whole lot into the pan. Next, add the garlic and onions to the processor and process these to about the same size.
