It’s autumn in Manchester and I’ve got a bundle of green tomatoes looking beautiful on the vine. What to do? I’m going to attempt chutney with guidance from Nigel Slater.
- 900g tomatoes, mixed green and red
- 350g onions
- 90g raisins
- 250g light muscovado sugar (I mixed my cupboard store of soft brown sugar and dark muscovado)
- 1 medium sized, hot red chilli
- 1 tsp salt
- 2 tsp yellow mustard seeds
- 300ml white wine vinegar
1. Halve the tomatoes
2. Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enameled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar
3. Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking
4. After about 25 minutes cooking, add the ripe tomatoes and continue to simmer. I actually kept it simmering for another hour as it still seems liquidly it’s my first time making chutney so my fingers are crossed.
5. Spoon into sterilized jars and seal.