After a few years of sadly ripping up my unripened tomato plants at the end of the season, consigning dozens of green 'inedible' fruits to the compost heap, I discovered a very simple recipe for green tomato chutney.

With a few personal tweaks, this tasty, and very easy, recipe means no more wasting those poor old unripened toms!

Green unripened tomatoes are firmer and tangier than red fully ripe fruit and are not to be confused (as I was) with varieties that remain green throughout their growing season.

(For my American friends, OK, I know you've been using them for ages, well done you!)

Anyway:

Easy Green Tomato Chutney

• 10 unripened tomatoes.
• 3 medium onions.
• 1 green eating apple.
• 4 cloves garlic.
• 1 chilli pepper.
• 1tsp chilli flakes.
• 1 inch piece ginger.
• 1 cup white wine vinegar.
• 1 cup dark brown sugar.
• Salt and black pepper to season.

Roughly chop all ingredients.

Place everything into a heavy pot and bring to a boil.

Reduce heat and simmer until reduced to a sticky brown chutney, stirring frequently to avoid catching. (This may take up to an hour so be patient!)

That's it! Simple, eh?

Makes about a jar, and can be stored in the fridge for 4 or 5 days. (Larger amounts can be stored in sterilised containers and will keep much longer.)

Serve with cooked meats, bread and cheese, or warm as a side dish with steak. Lovely as a dip for veggies. You can even marinade chicken wings in this recipe.

Try adapting the ingredients to suit your own tastes and stop throwing those unripened tomatoes away!

FWR

09.10.23 Front Page

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