fresh picked tomatoes

fresh picked tomatoes - green and red

A couple of weeks ago, it was time to cut down the tomato vines and bring in all the remaining tomatoes, ripe or unripe.  Fortunately the weather was gorgeous, so there was a happy hour or so spent in the garden, and then it was time for even more happy hours spent in the kitchen!  First of all I made up a big(ish!) batch of a simple tomato pasta sauce, half of which was eaten straight away and the other half went into the freezer.  Then it was time to get started on the green tomato chutney.  I make a lot of chutney, but this is one of my favourites.  I think it is the combination of the bitter taste of the tomatoes with the sweet of the sugar and the sultanas, and it is perfect on cheese on toast!

the tomatoes are ready!

the tomatoes are ready!

Green Tomato Chutney

1lb / 400g Green tomatoes
3/4lb / 300g cooking apples
1/2lb / 200g Onions
2 Cloves garlic, crushed
1 1/2 level tsp salt
3/4 pint / 0.5 litres Malt vinegar
4 oz / 100g Sultanas
2 level tsp freshly grated ginger
2 level tsp caraway seeds
2 level tsp nutmeg
10oz / 250g Demarara sugar

Prepare the tomatoes, apples, onions and garlic by chopping them finely or mincing them in a food processor.  Put them into a heavy bottomed pan with all the other ingredients except the sugar.  Bring to the boil and simmer for around 20 minutes to allow the tomatoes to soften, then add the sugar.

Leaving the pan uncovered, simmer the chutney until it thickens.  This should take 1 to 1 1/2 hours.

Meanwhile heat some clean jars in an oven set at 100C for at least 10 minutes to sterilise them.

Pour the chutney into the jars and seal straight away.  Leave the chutney for at least 2 weeks before eating, to allow the flavours to fully develop.

green tomato chutney

Green Tomato Chutney

Advertisements