Green Tomatoes
by Bill Farmer.
Categories:
Recipes
.
If you grow your own tomatoes outside you will end up with green ones that aren’t going to ripen up anytime soon. The classic method for using them up is to make Green Tomato Chutney, which is quite easy. If the skins are tough, use a blender to liquidise them.
Green Tomato Chutney
Ingredients
- 175g/6oz light brown sugar
- 150ml/5fl oz red wine vinegar
- 1 shallot or small onion, peeled, finely chopped
- 1 garlic clove, peeled, finely chopped
- 2cm/¾in piece fresh root ginger, peeled, finely grated
- 1 red chilli, finely chopped
- 125g/4½oz sultanas
- 600g/1lb 5oz green tomatoes, quartered
Method
- Heat the sugar in a frying pan until the sugar melts and caramelises.
- Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
- Spoon the chutney into sterilised jars.
They can also be used in recipes that require ripe tomatoes with the addition of some tomato puree, such as Catalan slow cooked chicken.