When we arrived home from our holiday, our neighbour very kindly gave us some tomatoes (by some, I mean a lot!) I decided that chutney was a good way to use them, and found this recipe on the BBC Good Food site. It was simple, using ingredients that I would say the majority of people would either have in their cupboard or could easily purchase. (This is important to me, I’m all for trying new things but if preserving becomes too expensive I don’t see it as being very efficient financially.)
It was very easy to make, although I had to double the cooking time and still skim off some excess liquid in order for it to thicken. (Our hob is electric and setting 3 wasn’t quite enough to boil it properly but 4 was too much so I had to keep switching between the two.) I ended up with 4 good sized jars of chutney from 1kg of tomatoes, which I was quite pleased with.
Now all we have to do is keep it in a cool, dark place for a few months (I’m thinking under the stairs!) and then we can sample it. I can’t wait, it smelled delicious, like it will make a good accompaniment for cheese.
Unfortunately, on Wednesday night we saw that our own tomatoes had developed blight. This was really disappointing as none had yet ripened. I hastily picked all of the unaffected tomatoes and have popped them in the conservatory to see if a few will ripen. If not I will be making green tomato chutney. I’ve made this before, but I have an awful lot of tomatoes (possibly 5kg or more) and I want to vary the chutney flavours. I have a book about preserving which has some lovely ideas, but I’d love to have more suggestions.
This is where you can help me! What would you put in a green tomato chutney? Have you tried any particularly delicious combinations? I could do with some inspiration so please leave a comment if you have any ideas. Thank you!