I had a thought, about yellow croppers.
And the one thing, that snow-balled from that, was chutney. Hot yellow sun chutney actually.
To think that I first made this years ago, but let’s think about the core constituents. Most of which were sown and grown on the allotment.
And since lots of people are looking at growing food in their gardens and green spaces, I thought that this might be an interesting reflection.
First things first. The yellow tomatoes. You’ll be hard-pressed to find these in a supermarket, or even a local fruit and veg market. There are many different varieties of yellow tomatoes out there; many of which are heritage varieties. Varieties that have historically been grown at home, on allotments, but not necessarily commercially. I’ve grown sun gold and cream sausage and these have been really abundant croppers.
There are options beyond red tomatoes!
Yellow peppers, are fun to grow. I’ve always grown them so that they are green, but yellow ones are possible.
Courgettes. Yellow ones. They do exist before green ones. And generally one or two plants are enough. Don’t sow too many! Else you won’t be able to give them away for love nor money. These do make a change; everyone grows courgettes and particularly green ones. There are standard shaped courgettes, but you can also try the space-ship, patty pan one varieties that can also be used to get some variety.
Yellow ones are quirky, and will make your ratatouille more interesting. If you salt these, as you would with any courgette for chutney, these will add a bit of variety.
You can chutney all of this, or you can make a spiced Indian dish.