Green Tomato Chutney Recipe

It's that time of year and this recipe addresses the problems of a glut of green tomatoes and the need to provide some sunshine in the winter time. It's my take on a basic theme, reflecting my preference for a little more spice than most. The brand names given reflect my preference, you can use what you like, I only bother where they taste a little different or add a little something.

1 whole garlic bulb. Peeled and chopped.
2 tsp celery salt
2 tsp ground cayenne
2 tsp smoked paprika (optional, Rachael won't have it in here)
250g raisins (optional)
2kg Green toms
500g Billingtons Unrefined Sugar
500g cooking apples, cored and chopped finely.
50g grated fresh ginger
6 Red Chillis. Not seeded. Chopped fairly finely.
600ml of Aspall's Cider Vinegar
750g chopped onions (not too fine)

Put the vinegar, tomatoes, onions and apples in a preserving pan ideally, I just use a big pot though, and simmer to soften for about half an hour.

While this is happening, use a pestle and mortar (or blender) to make a rough paste of the chopped chilis, garlic and ginger. You can use a little salt or oil to help the process if you can't get it "pasty" any other way.

Add the paste and everything else to the pan, keep the heat low (still on a gentle simmer) for ten minutes and stir gently and constantly.

Increase the heat to a more vigourous simmer and let the mixture thicken for a further 35 minutes or so.

Pour into sterilised jars, cover with vinegar proof lids and store in a cool, dark place.

Note, if you have ripe toms to use up, you can add them too. There's nothing magic about the green ones.