After my Tomatoes displayed evidence of the dreaded blight I was forced to sacrifice some of them before they were ripe. But what to do with them? Well, there’s only one thing you can do with them in my book – Green Tomato Chutney – here’s my recipe (adapted from my Pumpkin Chutney recipe).
Oh and if you’re wondering why I use dried Cranberries instead of Raisins it’s because a certain someone (who eats most of the chutney in our house) doesn’t like the taste of Raisins. And before you ask, yes, he doesn’t like Christmas pudding, mince pies, Christmas cake or anything else that is yummy.
Green Tomato Chutney
200g (7oz) Green Tomatoes
75g (2.5oz) Craisins (Dried Cranberries)
half teaspoon ground Ginger
half teaspoon Allspice
1 teaspoon Salt
1 grind of Pepper
quarter of a knuckle of fresh Ginger
2 small Garlic cloves
1 and a half cups of Sugar (300g)
1 cup Red Wine Vinegar (250ml)
Cut the tomatoes into cubes and chop the other ingredients. Throw them all in a pan and simmer on a low heat until thick and dark brown. Make sure to open the windows to let the stink out!
Boil the jars and bottle. Then process (boil the full jar) for 30 mins.