Today, I have to say, I write with mixed feelings: wonderful to be able to share this delicious Green Tomato Chutney with you (one that even fussy The Englishman prefers over Branstons), but sadness, as it means I give into the fact that my tomatoes will in fact not turn red. Boo hoo. I lovingly nurture them each year, growing them from seed and then… they never turn red! Pah.
I will focus on cherry tomatoes next year instead.
So if like me, you have too many green ones and don’t like ripening them indoors (I think they just don’t taste the same), make this excellent Green Tomato Chutney. It makes for a fabulous stocking fillers and presents too and lasts all year!
Ingredients: (makes about 1.5kg)
1.1kg green tomatoes
125g seedless raisins
1 tbsp whole black peppercorns
12g root ginger
2 red chillies
250g Demerara sugar
300ml malt vinegar
1) Finely chop the tomatoes & onions.
2) Place the two in a pan, sprinkle with the salt and leave for at least an hour.
3) Add the raisins and sultanas.
4) Bruise the ginger and chillies and put with the other spices into a piece of muslin (I have used tea eggs in the past too), tie firmly and add to the pan with the vinegar.
5) Bring to the boil and then switch down to a simmer, add the sugar stirring frequently until dissolved.
6) Continue stirring occasionally and press onto the muslin bag until thickened.
7) Remove the muslin bag.
8. Pour into sterilised jars and seal. I store mine in the fridge.
These make FABULOUS stocking fillers… tart them up a little with a pretty cloth and hey presto. I have a super duper cute “Snowflake Stamp” that you can make yourself, simply by “picking one up in a garden/ field” and is very easy to use. Come take a look over at Red Ted Art and see how!