gardening & foraging

Green & red tomato chutney

Though we got loads of tomatoes this year, we were left with a lot of green tomatoes. I thought it would be a good idea to turn them into chutney.

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

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 vinegars were 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, chuck in the drained tomatoes and onions as well. Let it do its thing for an hour and spice up accordingly.

By Mark Newton

Born in 1981, live in the UK. I write about strange things.