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Green Tomato Chutney

August 18, 2016

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A large limb of green tomatoes was torn from the main stem in error I hasten to add. I spotted an easy recipe from the RHS Allotment Journal and halved the ingredients and saved the day.

RECIPE:

I kg of green toms finely chopped

500 g onions finely chopped

2 fresh green chillies de-seeded and finely chopped

2 crushed garlic cloves

1 tsp ground ginger

Pinch of cloves and pinch of turmeric

50 g raisins

250 g soft brown sugar

300 ml white wine vinegar

METHOD:

In a large saucepan add all the ingredients and stir together. Bring to the boil then reduce the heat and cover the pan stirring frequently. Simmer for one and a quarter hours then transfer to warm jars. This makes about 2 kg of chutney in four jam jars. Leave to mature in a cool place for at least three weeks.

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The tomatoes are ripening fast in the greenhouse but I seem to have lost all the labels so I can’t say which is the best flavour. What I do know is I’ll be growing more next year.

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A friend who has a fantastic crop of garlic this year separated two bulbs from bunches of garlic bought from a market stall on the Portobello Road last September. I am guessing they looked as authentic and organic as these which came from a market in France this week. The cloves will be separated and planted out in September and I’ll see what happens.

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Seeds of Kohlrabi ‘Delicacy Purple’ were sown directly in the soil on the plot two weeks ago as were ‘Amsterdam Forcing 3’ carrots and there’s no sign of either-yet.

This week the cut flowers are cosmos, calendulas and nasturtiums with a few alstroemeria flowers from the supermarket.

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2 Comments leave one →
  1. August 18, 2016 8:13 am

    I never seem to have green tomatoes here – they all ripen or are tiny by the end of the season (I don’t feed them enough). Of course I’m not complaining! This year’s Roma crop has been amazing, I have masses of sauce in the store cupboard and I’m now drying some in the dehydrator, I might turn some of these into the thick, rich, sweet paste. Yours look very healthy. BTW I usually find most chutneys have a much more rounded flavour after six month’s to a year.

  2. August 18, 2016 8:21 am

    I like the sound of the paste. I regularly make an Italian sauce from onions, garlic, celery, carrots and tomatoes. I cook it for an hour and then puree it before bagging it up for the freezer-is that a paste?

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