Tomatoes in the greenhouse at home are still going strong and there are plenty of green fruits on the vines. My chutney recipe is perfect for using up a glut of green tomatoes, I made some jars recently and it tastes delicious already but should be even better in the months to come. I’ll be storing some away for a Christmas cheese board and entering a jar into my village show.
Makes 2-3 jars.
900g green tomatoes, quartered
250ml organic white wine vinegar
2 large onions, roughly chopped
2 red chillies, finely chopped
2 tsp yellow mustard seeds
1 tsp salt
250g dark brown sugar
Place all ingredients into a large stainless steel pan and bring to a boil. Reduce the heat and simmer uncovered for approximately 1 hour 30 minutes, stirring occasionally during the last half hour of cooking time to prevent the chutney sticking to the bottom of the pan.
The chutney is ready when it has thickened enough to drag a wooden spoon across the base of the pan to form a channel that does not immediately fill with liquid. Allow to cool slightly then spoon the chutney into warm sterilised jars and seal.