If you’re anything like me then you’ve only just made it out to the garden to tidy it up ready for the winter. I would call myself a summer gardener, therefore I see November as the time to use up all the veg that has braved the impending cold.
There is a small perk to our indecisive climate and that is that most years you end up with some un-ripened tomatoes. Green tomatoes are great for making chutney and are also ready just in time for making homemade Christmas gifts.
I’ve used some lovely stickers from What You Sow to label my chutney. This recipe is one of my Mums, she made it most years and sold it at her Café in Bristol.
1kg Green tomatoes
250g Soft brown sugar
300ml White wine Vinegar
10g Fresh Ginger
- Wash and roughly chop the tomatoes then place in a large saucepan.
- Peel the apples and onions then roughly chop into smallish chunks. Add to the pan.
- Cut the tops of the chillies and wrap them along with the bruised ginger in a muslin bag and tie with string. Add to the pan.
- Put the remaining ingredients into the pan and bring to the boil. Simmer until it has reduced down and thickened to the consistency that you like.