They were a little (a lot) late going from pots to bags so unfortunately didn’t really benefit from the long hot summer (!!) we experienced, and whilst we did get a reasonable number of nice juicy red tomatoes we also had a lot of yellow/green and not ripe ones which I needed to harvest today as the plants are dying.
So, what to do with a load of unripe fruit? Add loads of sugar to it and turn it into something tasty – ,ugh as you can stew apples and make a lovely crumble, I decided to make chutney.
Using a recipe from ‘The Australian Women’s Weekly – preserves’ book that I was kindly given by my boyfriends father (more on that at another date) I gave chutney making my first try.
- 8 medium tomatoes (or in my case, c. 1.5kg)
- 3 medium white onions, finely diced
- 300g brown sugar
- 375ml malt vinegar
- 1 1/2 tablespoons mustard powder
- 1 tablespoon mild curry powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons coarse cooking salt
I actually didn’t have a number of these ingredients (mustard powder and cooking salt – what is that anyway?) so used standard salt from my salt grinder and upped the cayenne in place of the mustard powder.
- Peel and coarsely chop the tomatoes (I didn’t peel them)
- Mix with all other ingredients and simmer (uncovered) for 1 1/4 hours or until mixture is thick – stirring occasionally
- Spoon hot chutney into hot sterilised jars and seal while hot