With lots of lovely green tomatoes from our garden this Summer / Autumn I was inspired to make some chutney for use later in the year. I found a lovely recipe from one our favourites chefs, Nigel Slater. He recommends make half this amount but we had a lot of green tomatoes so I decided to double his quantities (see below).
It is essential to make sure your jars are spotlessly clean. I gave ours a good soak and wash in hot soapy water and then popped them in a warm oven for 15 minutes before preserving.
1800g tomatoes, mixed green and red
500g light muscovado sugar
2 medium sized, hot red chilli
2 tsp salt
4 tsp yellow mustard seeds
600ml white wine vinegar
How to make
Halve or quarter the tomatoes. Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar.
Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
After about 25 minutes cooking, you can add any ripe tomatoes and continue to simmer.
Then spoon into sterilized jars and seal.
Very simple to prepare and a delicious addition to the kitchen larder. Lovely served with a cheese and a hot crusty french baguette. Bon appetite!
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