This will be the very last crop from our allotment for this year. These tomatoes were never going to ripen on their outdoor vines, but green tomatoes can be put to good use. This green tomato chutney is a tangy triumph – absolutely delicious with a variety of cheeses, particularly a good strong cheddar.
Green tomato chutney
Ingredients
- 750 g green tomatoes
- 2 medium apples peeled & cored
- 1 brown onion
- 3 cloves of garlic I used 1 bulb of the miniature Malvi Cervati garlic sold in Lidl
- 3 chillies
- 500 g soft brown sugar
- 500 ml distilled malt vinegar
- 2 tbs balsamic vinegar
- 125 g raisins
- 2 tbs mustard seeds
- 1 tbs ground ginger
- 1 tsp salt
Instructions
- Put the tomatoes, apples, onion, garlic and chillies into a food processor and blitz for about 20 seconds - you don't want the purée too smooth
- Put the sugar and vinegars into a large, heavy-bottomed saucepan or jam pan over a low heat and stir until the sugar has completely dissolved
- Add the raisins, mustard seeds, ground ginger, salt and tomato purée mix to the liquid
- Stir the mixture and turn the heat up to high and bring to the boil
- Once it has reached boiling point, turn the heat down to a low simmer and cook for 50-60 minutes, stirring occasionally, until it's about half its original volume
- Decant into sterilised jars and allow to cool for 5 minutes before screwing the lids on tightly
