Green tomato chutney

This is the best way to use up the last of the green tomatoes and preserve them for the cooler months. Don’t forget to stir the pot regularly!

I also water-bath the jars after sealing by placing them in a large pot, not touching, on a clean tea towel in about 15cm of cool water. I set the pot to boil for about 10 minutes, and then carefully remove the jars with tongs. I leave them to cool and then label the jars. This ensures preservation.

Fresh from the garden: tomatoes, onions, apples, garlic, bay leaves
Recipe source: adapted from a recipe by Jeremy & Jane Strode
Makes: About 4 large or 6 small jars

What to do:

• Wash the tomatoes, drain into the colander and discard any with holes or are mushy. Chop them into small pieces.
• Peel and chop the onions, apples (discarding the cores) and garlic.
• Peel the ginger and carefully microplane into a small bowl.
• Place tomatoes, onion, apples, garlic, ginger, salt, all the spices and half the vinegar in a heavy-based stockpot. Bring to the boil and simmer, stirring, for one hour.
• Add remaining vinegar and the sugar and simmer for another 90 minutes or until thick. Stir regularly to prevent catching.
• Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving.

Notes: Why are the tomatoes green? What is a microplane grater? Why we do have to cook the chutney for so long? Why do we leave the jars for a month before serving?