I spent some time last week snipping off ALL the foliage on the tomato plants in the polytunnel, so that all the remaining fruits would have a chance of ripening in the lovely autumnal sunshine we've been having. I don't mind using some unripe ones for Green Tomato Chutney but it's nice to have as many red (and yellow) ones as possible to eat now and use in other recipes.
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Green (or Red) Tomato Chutney
1.5kg chopped Tomatoes
750g chopped or sliced Onions
6 Garlic cloves
2 Red Chillies
4cm piece of Ginger, chopped finely
400g Brown Sugar
225mls Red Wine Vinegar
Tip all the ingredients into a jam pan or similar and bring to a gentle simmer. Leave simmering away for one to one and a half hours stirring occasionally so nothing sticks to your pan.
Then bring it to a gentle boil so that the mix turns darker, shinier and thicker. When you can draw your spoon through the mix and briefly see the bottom of your pan your chutney is thick enough, and then you can begin to ladle it into hot sterilised jars and put the lids on when it has cooled down.
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I'll be sad to see the end of the tomato season but I intend to make good use of each and every one of them in the meantime.
Today is a No Spend Day