As I am unable to continue growing tomato plants in my greenhouse at this time, I have kept the red ones and decided to turn the green ones into chutney.
Here is the recipe
750g green tomatoes
350g shallots
200 g cooking apples
300ml malt vinegar
2 red chillies
peeled fresh root ginger
100g raisins
1 tsp salt
200g brown sugar
Put tomatoes, shallots or onions and apples in a large heavy-based pan with half the vinegar
Bring to the boil and cook 30 minutes until tender. Put chillies, ginger and mustard seed in a muslin bag and bruise with a heavy rolling pin.
Add to the pan with the raisins
Cook on low heat with the rest of the sugar and vinegar, stir well until the sugar dissolves
Cook low heat for an hour
Remove the spice bag and pot into sterilised jars whilst the chutney is warm. Seal and leave for six weeks to mature.
Should be ready in time for Christmas with all those cold meats.
ทางเข้าUFABETEnjoy!
