Volunteer Marjie has shared her recipe for using up the last of the green tomatoes.
When I was last up at the Garden I tidied up some of the tomato plants and picked almost a kilo of mostly green and a handful or two of tiny ripe fruits. I used them to make this easy and very tasty chutney. As the green tomatoes haven’t developed their natural sweetness, the addition of sugar and raisins improves the tangy flavour. Any ripe tomatoes go in about half way through the cooking time. I also threw in a couple of tomatillos from the poly tunnel. This chutney is delicious with cheese, crackers, and as an addition to meat or veg stews, and a great way to use up your unripe crop before winter really sets in.
This recipe makes a couple of jars, so reduce or increase ingredients according to what you have available.
Sterilise your jars by filling them with boiling water (I always put a metal spoon in the jar to avoid cracking the glass), then emptying and allowing to dry. Or you can put them in a warm oven for half an hour.
Ingredients
- 900g – 1kg tomatoes, mixed green and red
- 350g onions
- 90g raisins
- 250g light muscovado sugar
- 1 medium sized, hot red chilli
- 1 tsp salt
- 2 tsp yellow mustard seeds
- 300ml white wine vinegar
Method
Halve the tomatoes, peel and chop the onions.
Put the green fruit, the chopped onions, and all the other ingredients except the ripe tomatoes into a large pan.
Bring to the boil, turn down the heat and leave to simmer for half an hour. Stir occasionally so that the chutney doesn’t stick.
Add the ripe tomatoes and continue to simmer for another half hour or so.
When you are satisfied with the consistency, spoon into sterilised jars and seal.
Words and photos by Marjie Spence.
Ninewells Community Garden 