As the days get shorter and the weather gets colder, we’re spending more time inside and in the kitchen.
I want to share with you what I ended up doing with all the green tomatoes I had from our tomato plant that wouldn’t ripen. We could have put them in a warm sunny room for a few weeks in an attempt to encourage them to ripen but my husband really wanted to make more chutney.
**As as side note, we cracked open the first jar of Red Tomato Chutney we made a few months back and it was gobbled up in a week! Must have been yummy!**
I searched for a suitable recipe and found that all the one’s I looked at were all based on a fairly similar theme so decided to just make my own version of this theme – mainly because I didn’t have all the ingredients for one particular recipe 🙂
I started off trying to peel the tomatoes – same as when I made the Red Tomato Chutney. I put a cross in the bottom of each tomato, put them in hot water for a minute or two then straight into cold water. Should have been simple right? Wrong! None of the skins had started to feel away on their own like the red tomatoes had so I plopped them back into hot water for another minute or two then into a bowl of cold water again. Still no sign of peeling. Unfortunately, this meant that I spent the best part of the next hour trying to pry the skins off these completely un-helpful green tomatoes. A word of advice; don’t bother!
Aside from that the process is pretty straight forward as you’ll see below. It will still take you a few hours from start to finish but once all the stuff is in the pot and on to boil you can leave it and not think about it.
Do you have any green tomato recipes that you’d like to share?
Green Tomato Chutney
Ingredients
200g onions
200g sultanas
200g cooking apples
200g sugar – I used coarse brown sugar however most recipes called for light muscovado sugar
500mL vinegar – I used apple cider vinegar with added mixed spice as most recipes called for spiced pickling vinegar
Method
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed sterilized jars and cover with lids. Store for a few months before consuming.