Scroll down for my recipe for Allotment Green Tomato Chutney.

We have an allotment and ideally you pick consistently throughout the summer and early autumn. The reality is that suddenly you have a glut and have to preserve them for the cold winters coming.  If you have a lot of green tomatoes you can pick them before the bad weather spoils them and put them on the windowsill where they will ripen nicely.

OR – you can make chutney!!  I love homemade chutney. You make it in September or early October and put it away in a cupboard for three months till around the Christmas period and then eat it with cheese and cold meats for the rest of the winter!

Here’s my recipe for Allotment Green Tomato Chutney:-

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Allotment Green Tomato Chutney

Prep Time

2 hrs

Cook Time

2 hrs

 

A great recipe to use up a glut of green tomatoes.

Author: Heidi Roberts

Ingredients

• 750 grams Green tomatoes chopped into pieces
• 350 grams Shallots peeles, sliced and chopped
• 250 grams Cooking apples Peeled, cored and chopped
• 300 ml Malt vinegar
• 2-3 Red chillies finely chopped
• 1 large Piece root ginger peeled, sliced and finely chopped
• 1 Tbsp Yellow mustard seeds
• 1 Tbsp Nigella seeds
• 100 grams Raisins or sultanas
• 1 tsp Salt
• 200 grams Soft brown sugar

Instructions

1. In a heavy based preserving pan put the chopped tomatoes and apples, sliced shallots, raisins and half of the malt vinegar.

   

2. Bring to the boil and simmer for 30 minutes.

3. Add the chopped chillies, ginger and the mustard and nigella seeds.

4. Simmer for approximately 1 hour, stirring until thick.

5. Add the sugar to the rest of the vinegar and stir until dissolved.

6. Add the vinegar and sugar mixture and the salt to the preserving pan.

7. Cook until thick approximately 30 more minutes.

   

8. At this point put the preserving jars into a hot oven for 10-15 minutes to sterilise. Then place on a cutting board ready to fill with chutney.

9. Cool the chutney mixture for approx five minutes before filling the sterilised jars.

10. Use a packet of jam pot covers and follow instructions on the pack.

11. Allow to cool completely, label and put in a cupboard for at least 3 months.

All bottled and labelled and ready to put in a cupboard for at least 3 months for the flavour to fully develop.  This will be the perfect accompaniment to a lovely hunk of Christmas stilton cheese.  Enjoy!

(Note: The recipe makes 5-6 jars of chutney.  As I had a glut of green tomatoes I multiplied the recipe x 4 to end up with 22 jars!!)

Further recipes to harness the sun and freshness of the summer:

Blackberry Chutney

Blackberry Jam

Blackberry Vodka

This is my recipe for Green Tomato Chutney.  All opinions and photographs are my own.  No photographs may be reproduced in any form without my written permission.