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sweet curried green tomato chutney

thanks to blight wiping out my greenhosue tomatoes, we ended up with a larger than average crop of green tomatoes.. so I decided to make chutney, and invented this simple recipe. We like it so much, will probably be picking tomatoes green on purpose from now on:

500g green tomatoes

500g onions

300g demerara sugar

300ml malt vinegar

2 dessert spoons of curry powder

3 dessert spoons of white mustard seeds

Dice the tomatoes and onion, put in a large stainless steel saucepan, along with the other ingredients. Bring to the boil then simmer, stirring until the mixture has reduced to the point that when you push your wooden spoon across the base of the pan, the 'path' made stays uncovered (if that makes any sense) - and the chutney is the consistancy of.. well.. chutney.

Place in sterilised jars, and seal whilst still hot. improves with time - I always keep my chutney in the fridge where it seems to keep indefinitely

 

©colour it green 2007