I could have looked at this season as a disappointing year for tomatoes, but I prefer to think of it as a fantastic year for growing chutney ingredients! I picked just over half a carrier bag of green tomatoes from the plants, all destined to become delicious green tomato chutney.
- The recipe calls for raisins but there are a lot of raisin haters in the family so I addend extra onion and tomatoes to make the weight up
- I added some chopped garlic and garam masala to make the chutney more savoury
- I substituted malt vinegar for cider vinegar
The only thing I don’t like about chutney making is the vinegar stink. After about an hour of cooking, my eyes start to feel like they are pickling in their sockets. The house always smells a bit vinegary for a couple of days afterwards no matter how far the kitchen window is open – although using cider vinegar was a little less whiffy!
We left the chutney for just over a week… but were impatient to try it, so ‘taste tested’ it with cheese and crackers. It’s delicious and once it has matured for a month or so, it’ll be even tastier – especially with cold turkey and mashed potato on Boxing Day!