Abundant Green Tomatoes
Well there really are lots of green tomatoes about at the moment. I had already taken part in a mini Green Tomato Challenge between myself and Twitter friend Sarah, where we made Green Tomato Pasta Sauce and Green Tomato Soup. We were both delighted with the result and frankly rather pleased that there were other things that could be done with green tomatoes – other than make chutney. So when I saw a box of green tomatoes that had been left out for people to take – I felt it was time to try out making the classic Green Tomato Chutney.
It is frustrting when tomatoes don’t ripen as you would wish but this chutney more thn makes up for the diappointment of not having red tomatoes!
I had already had an adventure into chutney making – when I made Apple Chutney – which I was absolutely delighted with! I will be including it in some Christmas Food Hampers that I will be making for people this year – more of which later! What surprised me really was how easy chutney making is – you just put all the ingredients in a pan and boil for a while until it goes nice and thick.
When deciding what to put in the chutney, I have taken tips from what I consider to be the best and the simplest. I have used a mix of green and red tomatoes, partly because that is what I have and partly because it is recommended as the green tomatoes take some sweetness from the ripe tomatoes. However this can be made with all red or all green tomatoes. The ingredients are variable – so long as you include vinegar – malt or cider vinegar – and some sugar, you are well on the way to making your chutney. You can add spices to pep things up a bit – may be some chilli powder for example. Pad out the fruit with sultanas, raisins or dates.
You can adjust the amount of vinegar, sugar and sultanas in proportion to the amount of tomatoes you have. You can use cider vinegar rather than malt vinegar if you prefer. Don’t worry if it doesn’t seem to be reducing and thickening to start with – just keep simmering and you will see it soon gets to a lovely thick consistency.
When it is getting near to a thick consistency, don’t forget to sterilise your jars. There are instructions on this in the Apple Chutney Recipe.
This recipe made a slightly sloppier chutney than my apple chutney, but it is amazingly delicious! Chutney is best after it had been left for a month or so but there is no reason why you can’t dig in straight away and enjoy! Great with cheese on toast!
Makes about 4 jars
Green Tomato Chutney Recipe
- 750g / 1.5lb tomatoes
- 500ml malt vinegar
- 250g / 8oz sultanas
- 1 red onion
- 2 teaspoons salt
- 400g / 14oz light muscavado sugar
- Roughly chop the tomatoes
- Peel and chop the onion
- Place all the ingredients in a large heavy bottomed saucepan and bring to the boil
- Stir and simmer for about 1 hour until the mixture has gone thick
- Allow to cool a little then put into jars
- Label the jars
- Allow to cool
- Store in a cupboard