Green tomato chutney - take 2

A few weeks back I preserved my green tomatoes out of the garden by cooking them in vinegar and sugar. I didn’t really have time back then to cook them down sufficiently to make a good chutney, as I had too many in the pot and they were really juicy, which resulted in too much liquid. However, what I achieved was to preserve the ingredients until I had time to reduce them down properly.

It’s a wet dull day today outside, so ideal to make myself busy indoors and work on finishing up making the chutney.

Brian is outside working on the walls in the cellar and doesn’t need me helping, although I keep popping out for some moral support. But it’s nice just to be pottering in the kitchen.

Green tomato chutney

1kg tomatoes, mixed green, yellow and red

400g onions or shallots

100g dried fruit, I like to use some raisins

250g muscovado sugar

1 - 2 medium sized, hot red chillis

2cm ginger, grated

1 tsp salt

2 tsp yellow mustard seeds or a teaspoon of grain mustard

300ml white wine vinegar, I do tend to use up what’s in the cupboard (but not balsamic)

Start by chopping the tomatoes - not too small.

Put the green fruit together with the peeled and roughly chopped onions, into a large stainless steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar. Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. After about 25 minutes cooking, add the ripe tomatoes and continue to simmer. Then spoon into sterilized jars and seal. It really is that easy, and we love to eat it with cheese and biscuits, or drop a spoonful in a casserole to add another layer of flavour and richness.