Green Tomato Chutney.

BY JEN GOSS

SERVES: 4

COOKS IN: 1 HOUR

DIFFICULTY: MEDIUM

For anyone stuck with what to do with the stubborn green tomato, this fruit (yes, a tomato is a fruit) is not going to change colour now -but don’t despair- it can be used for a delicious tomato chutney.

Sowing seeds, planting out, harvesting fruit and vegetables, walking the hedgerows and collecting mountains of apples from neighbours’ gardens, some of us are lucky enough to have done one or all of the above, the lucky ones have followed these traditions for decades. Happily, many more of us are following the seasons once again, understanding the value and environmental benefit of seasonality.

Image: Richard Beaven

Preserving can be as simple as saving some recycled jars and using one of the several preservatives such as sugar, vinegar or salt to store away leftover or bounteous fruits and vegetables.

Please don’t be put off by images of empty jars waiting to be filled, you can just fill one or two.

This is a favourite family recipe of mine, published first in a little guide, Do Preserve. Written alongside my friends Mimi Beaven and Anja Dunk, it has the amateur preserver in mind.

I’ve chosen this recipe because it’s simple, it uses an often-wasted ingredient: the unripe tomato. It’s what I am making now, the pots are on the stove.

Preserving is about following the seasons and jarring nature’s bounty when it’s ready, to put away for a wintery day. You might have an excess of green tomatoes yourself or, if you know anyone who grows tomatoes at an allotment or in their greenhouse, ask them if they have any unripe tomatoes leftover.

Image: Patricia Niven

Ingredients

3cm fresh ginger, grated

15 cloves garlic, grated

1.5 – 2tsp garam masala

1.5 – 2tsp chilli powder

500g soft brown sugar

1kg green tomatoes, halved if small, chopped if large

350ml malt vinegar

Method

1. Put everything into a wide pan, dissolve the sugar and bring to the boil. Cook for 50-55mins until thick. If it takes longer don’t worry – it depends on the moisture content of the fruit.

2. Jar up while hot. You can alter the amount of chilli to taste.

Tips

Keeps for 2 years and longer – use after 3 months once open.

Delicious with cheeses, in sandwiches and great with curry. It makes a lovely gift too.

This recipe makes 1.2 litres. You’ll need 3 or 4 sterilised jam jars.

---

Keep exploring