Green Tomato Chutney

This recipe, The River Cottage Chutney, by Hugh Fernley Whittingstall is one to elevate this often forgot-about veggie. In order to preserve as much of the season as we can, finding creative ways to utilize what’s left sets us up for a winter season of flavor and local nourishment.

Ingredients

Makes about 10 x 340g jars

1kg overgrown courgettes or marrows, unpeeled if small, peeled if huge, cut into 1cm dice

500g onions, peeled and diced

1kg green tomatoes, scalded, skinned, and roughly chopped

1kg cooking or eating apples, peeled, and diced

500g sultanas or raisins

500g light brown sugar

750ml white wine (or cider) vinegar

1–3 tsp dried chilli flakes

1 tsp salt

For the spice bag

1 thumb-sized nugget of fresh or dried ginger, roughly chopped

12 cloves

12 black peppercorns

1 (generous) tsp coriander seeds

A few blades of mace

Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar.

Make the wine vinegar up to 1 liter with water and add to the pan with the chilli flakes and salt.

Make up the spice bag by tying all the spices together in a square of muslin. Add the spice bag

to the pan, pushing it into the middle. Heat the mixture gently, stirring occasionally until the

sugar has dissolved, then slowly bring to the boil. Simmer, uncovered, for 2 3 hours, stirring

regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is

rich, thick, and reduced. To test, drag a wooden spoon through the mixture: it should part to

form a channel and reveal the base of the pan. If it starts to dry out before this stage is reached,

add a little boiling water. Allow to cool slightly. Pot the chutney while still warm in sterilized

jars. Seal with plastic-coated screw-top lids (essential to stop the vinegar interacting with the

metal). Leave to mature for at least 2 weeks – ideally 2 months – before using.

Serving suggestions

Vary the summer veg and fruit with whatever takes your fancy.