2nd October 2020

Food / Jen Goss

Recipe: Green Tomato Chutney

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FFor anyone stuck with what to do with the stubborn green tomato, this fruit (yes, a tomato is a fruit) is not going to change colour now -but don’t despair- it can be used for a delicious tomato chutney. Jen Goss provides her favourite family recipe and some helpful tips on how to approach preserving.

Sowing seeds, planting out, harvesting fruit and vegetables, walking the hedgerows and collecting mountains of apples from neighbours’ gardens, some of us are lucky enough to have done one or all of the above, the lucky ones have followed these traditions for decades. Happily, many more of us are following the seasons once again, understanding the value and environmental benefit of seasonality.

Preserving can be as simple as saving some recycled jars and using one of the several preservatives such as sugar, vinegar or salt to store away leftover or bounteous fruits and vegetables.

Please don’t be put off by images of empty jars waiting to be filled, you can just fill one or two.

This is a favourite family recipe of mine, published first in a little guide, Do Preserve. Written alongside my friends Mimi Beaven and Anja Dunk, it has the amateur preserver in mind.

I’ve chosen this recipe because it’s simple, it uses an often-wasted ingredient: the unripe tomato. It’s what I am making now, the pots are on the stove.

Preserving is about following the seasons and jarring nature’s bounty when it’s ready, to put away for a wintery day. You might have an excess of green tomatoes yourself or, if you know anyone who grows tomatoes at an allotment or in their greenhouse, ask them if they have any unripe tomatoes leftover.

 

Green Tomato Chutney

Makes 1.2 litres

You need 3 or 4 sterilised jam jars

(Photo taken by Richard Beaven)

Ingredients 

3cm fresh ginger, grated
15 cloves garlic, grated
1.5 – 2tsp garam masala
1.5 – 2tsp chilli powder
500g soft brown sugar
1kg green tomatoes, halved if small, chopped if large
350ml malt vinegar

Method

  1. Put everything into a wide pan, dissolve the sugar and bring to the boil. Cook for 50-55mins until thick. If it takes longer don’t worry – it depends on the moisture content of the fruit.
  2. Jar up while hot. You can alter the amount of chilli to taste.

Keeps for 2 years and longer – use after 3 months once open.

Delicious with cheeses, in sandwiches and great with curry. It makes a lovely gift too.

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Jen Goss moved to West Wales in 2010 after a career in hospitality in London. She lives with her family on a smallholding, growing fruit and vegetables and raising chickens and pigs. The produce of Jen's land and surrounding hedgerows provides supplies for Jen's catering company, Our Two Acres. She helps run the kitchen at Bara Menyn and caters for The Do Lectures.Profile image by Patricia Niven

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