I don’t normally ‘cull’ green tomatoes for chutney this early, but the fruit on one of my plants got so heavy that the weight pulled it over (even though it was staked!) and damaged the main stalk so much that the toms started to rot on the vine, so I picked the rest. I could have waited for them to ripen inside, but it’s getter cooler now, and that means it’s time to make the Christmas chutney.
I washed the fruit, plus the last of our scrumped apples…
…and chopped it all up with a couple of onions – I had about 2kg of tomatoes, and 3kg of apples (after coring and peeling).
Added 500g or demerara sugar and 500ml of vinegar – I used up the white wine and cider vinegars at the back of our spice cupboard.
Cooked it for 3 hours on a lowish heat (with lots of stirring in the last hour to stop it sticking and burning), and mashed it up a bit at the end to make it spreadable.
Then spooned it into sterilised jars – I boil them for a few minutes, but you can do them in the dishwasher too. Added cellophane and labels once it had cooled.
It’ll go in the preserves cupboard now (where it’s cool) and come out at Christmas to play with the ham. There will be pretty homemade fabric covers too for the few I’ll give as presents, but that can wait. For now, it needs to sit in the dark, and get tasty. Mmmmmmmm.