Food Emma Nicholson  

Green Tomato Chutney

I started growing my own vegetables again this year. I had a vegetable garden for a few years in a row, but the first year caterpillars ate my crops; the second year we had chickens, and they ate all my crops; the third year we had rabbits and they ate all my crops. Then we got a puppy and I just thought there was no point! But this year, I decided it was time to go again and get planting. I grew quite a good variety of vegetables that I harvested throughout the summer, but the tomatoes were quite late in growing as I grew from seeds. So by the time it got to October, there were still a large number of green tomatoes growing. I was so worried that I would lose the crops to frost, that I harvested them all and brought them into my kitchen. Then began the search for a recipe to use them up, so I reached out to my Facebook friends for inspiration. I ended up with a few to choose from, but this is the one I chose. I hope you enjoy it!

Recipe

Ingredients

1.5kg green tomatoes, sliced

450g cooking apples, peeled, core and chopped

2 cloves of garlic, peeled (optional)

225g raisins

1 tsp salt

1/2 tsp cayenne pepper

15g fresh root ginger, bruised

600 ml vinegar

450 g soft brown sugar

Method

  1. Put the tomatoes, apples, shallots, garlic and raisins in a large heavy-based pan with the salt and cayenne pepper. Tie the ginger loosely in a pice of muslin and add to the pan.
  2. Stir in one third of the vinegar and cook gently over a low heat for about 1 hour until the vegetables and fruit are soft, stirring from time to time.
  3. Remove from the heat and stir in the sugar and remaining vinegar. When the sugar has dissolved completely, return to the heat and bring to the boil. Reduce the heat and simmer gently for 1-1 1/2 hours, until thick.
  4. Remove the pain from the heat. Spoon into hot sterilised jars, seal and label.
The finished product

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