I got a little bored of chopping tomatoes, so only half of that trough actually made it into chutney. Lots of green tomatoes, with a onion, garlic and ginger base.
Were added to cider vinegar, purée tomatoes, mustard, cumin, chillies, cayenne, paprika, turmeric, peppercorns , fennel and white mustard seeds. Cooked slowly until a large amount of the liquid has disappeared.
I did put a fair bit of tomato purée so that it didn’t look like a green mess. So far it tastes as though it has a kick.
10 thoughts on “Last of the summer preserves: spicy green tom chutney”
I’ve been precisely the same thing today lol!
Must be something in the air!
Like needed to use up green tomatoes perhaps 😉
Still got three pounds left! I got bored chopping. It took over an hour to chop the three-four pounds I used.
I can believe it…. I’ve got at least as many toms but I am going to try to ripen a few with the help of apples/bananas and whatever sunshine we get.
Yeah have left the remainder for ma. She likes to use them in Indian food
I had a glut of green tomatoes last year and I used Delia Smith’s chutney recipe. Delia assures it tastes even better with keeping. And it did. So lay some down for a few months and savour the rich spicy bouquet with strong green tomato overtones, lasts longer on the tongue, and ends in a smooth finish! 🙂
I had a glut of tomatoes this year and hardly any turned red, so have been looking out for a good green tom chutney (as I’ve never made any before). Your recipe looks delicious, may I ask where it came from?
Made up! Just sautéed onions garlic ginger cumin and mustard with a dash of olive oil and then added the rest
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