I’ve been willing my allotment tomatoes, all 2.5 kilos of them, to turn red but gave up when someone arrived with a huge quantity of ripe red plum tomatoes (she does have a greenhouse). I set to and made green tomato chutney and added a Madras spice which gave it a fantastic flavour.
600 g green tomatoes
1 large onion
250 g of sultanas
250 g brown sugar
1 tblsp Madras curry powder
half tsp of chillie flakes
500 ml malt vinegar
Wash the toms and discard any with blips and roughly chop them. Put in a heavy-based pan with the chopped onion and the rest of the ingredients. Cook gently till the sugar has dissolved then simmer for an hour-it may take longer and should not be too wet – a thickish chutney consistency is what you are after. I started with these quantities to experiment with the Indian spice and will now make more.
My other succesful recipe this week was a thinly sliced cucumber pickled to eat as a relish with an Indian meal. I peeled a large cucumber and a shallot and sliced them both on a mandolin on the finest setting. Then I added 2 tblsps of rice wine vinegar, a teaspoon of salt and a teaspoon of sugar. Memorable.
I rather liked these huge and bold green nasturtium leaves mixed with Sedum ‘Autumn Glory’….
…and the flowers look very pretty in a short cream pot.