Leftovers Sides

Green Tomato Chutney

If you have a glut of green, unripe tomatoes, there's only one thing to do - make them into green tomato chutney! The tartness is tempered by brown sugar and spices, resulting in a condiment that pairs well with everything from cheese to roasts. This recipe has a kick of chilli, but you can make it without if you prefer.

15 minutes prep, 50 minutes cook

Serves 5–6 x 250ml jars

Ingredients

1kg green unripe tomatoes, chopped

350g onions, cubed

350g apples, peeled, cored and cubed

300g light brown or muscovado sugar

550ml cider vinegar

2 tsp mustard seeds, lightly crushed

100g raisins, optional

1 tsp sea salt

1 tsp black peppercorns

1 lime, washed and chopped into 8–10 pieces

2 bird’s-eye chillies, roughly chopped

20g fresh root ginger, roughly chopped

For the spice bag:

An 18cm square of muslin or a tea or coffee filter

Spices of your choice: cloves, cinnamon, cardamom and star anise work well

Method

Sterilise your jars and lids and make up your spice bag. You do this by placing your chosen spices in the middle of your muslin square or filter, and tie it with undyed kitchen twine.

Place everything but the raisins and salt into a low-sided, heavy-based, non-reactive pan and bring to the boil over a medium-high heat. Bring to a boil, then reduce to a simmer, leaving to reduce for 30–50 minutes. Add the raisins and salt 20 minutes in.

After the chutney has darkened and reduced to a sticky consistency, remove the spice bag and pour the chutney into hot sterilised jars.