Now November has sneaked up we’ve reached the final chances to make use of the last-latest harvests. There are few better ways to celebrate the ultimate hoorahs of the dying year than to pack them into hot jars. Jams, jellies, pickles, and chutneys will be our memorial to 2017 – carefully cloistered away for frozen days. At one time these arts might have seemed like a disappearing tradition – but it seems there is a fresh exuberance for the old ways – an antidote to a soul-free future.
Today we remember the Green-tomato…
Green Tomato Chutney
2.5kg (5lb) Sliced green tomatoes
500g (1lb) chopped onions
500g (1lb) soft brown sugar
1.25l (2pints) vinegar
250g (8oz) seedless raisins
250g (8oz) sultanas
15g (0.5oz) pepper
25g (1oz) salt
(makes about 4kg (8lb) chutney)
The day before you want to make the chutney, put the tomatoes, onions, salt, and pepper into a bowl. Mix and leave overnight (be warned – if left in the fridge take out anything impressionable as it is sure to taste of onions by the morning!).
The next day, put the sugar and vinegar in a big pan and bring to the boil. Add the raisins and sultanas and bring to the boil again, leaving for about five minutes to soften. Add the now pungent concoction of tomatoes and onions to the pan leaving out most of the fluid that had drawn from the veg overnight (if this is added – the chutney takes much longer to reduce and thicken).
Simmer everything until golden-brown, tender, and thickened, stirring every-so-often to stop the chutney sticking. This will take at least an hour… but probably more.
Whist the chutney is cooking, it’s a good idea to wash out the jars you will use and put them in the oven on a low heat to sterilise. When you are ready you can take the hot jars from the oven and carefully fill them with the hot chutney. As the chutney cools the air inside the jars will create a vacuum sealing them for future use.
Happy preserving!
The Greenhorned Gardener 