Our tomatoes are still going strong in the greenhouse but there are plenty of fruits that won’t ripen now. Our chutney recipe is perfect for using up a glut of green tomatoes, I made some jars today and it tastes delicious already but should be even better in the months to come. I’ll be storing some away for our Christmas cheese board.
Makes 4 standard jars.
900g green tomatoes, quartered
300ml organic white wine vinegar
2 large onions, roughly chopped
1 red chilli, finely chopped
2 tsp yellow mustard seeds
1 tsp salt
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. Best left for at least 6 weeks but can be used once cool. Use within 12 months. Refrigerate opened jars.