Green (and red) tomato chutney

Green (and red) tomato chutney

Posted by: Mark in Cookery | Grow Your Own
4 Comments so far, click here to join in

It seems a very good thing to do with your leftover green tomatoes that never quite ripened.

I largely followed this BBC Good Food recipe, with a few pointers from Nigel Slater, and then made the spice mix up as I went along really.

Very simple: leave the tomatoes and onions in a bowl overnight, with salt, to draw out the water. Boil vinegar (I used a mix of what was left in the cupboard) along with light muscovado sugar, simmer, chuck in a load of cooking apples (the ones we claimed last weekend), sultanas and then after ten minutes, the drained tomatoes and onions as well. Let it do its thing for an hour and spice up accordingly.

These articles might also be of interest:

  1. Quick Recipe: Runner Bean Salsa
  2. Quick Recipe: Spinach and Potato Soup
  3. Homemade Ketchup

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Darren Turpin

Gardener at Backyard Kitchen Garden
A passionate gardener with a speciality in growing fruit and vegetables on a budget!

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