I know, I know, it sounds as if I have become the embodiment of the WI and will shortly start belting out Jerusalem whilst stoveside. Â The reason behind my tweed clad, pearl strung transformation is twofold.
This morning I hosted a Macmillan Coffee Morning. Â You don’t need me to say what an amazing job Macmillan do and I hope all the other events today were fantastic and raised a huge amount. Â A big thank you to all my fabulous friends who came and ate cake and bought chutney and biscuits and more cake.
At the same time as my baking frenzy was taking place I found the garden full of green tomatoes which are now unlikely to turn scarlet red. Â So a plan was hatched, make some chutney to sell in addition to all the sweet goodies on Friday. Â I must tell you that whilst surrounded by all this chocolate, sugar, golden syrup, buttercream etc the one thing I have been craving is a cheese and chutney sandwich, the perfect salty savoury antidote.
My green tomato chutney will have to wait 6-8 weeks until suitably matured (although initial tasting is very promising) but that should make it tip top for Christmas and meanwhile I will have to rifle around the larder for something else to put in my sandwich…. oh for a red tomato.
Green Tomato Chutney
As with all chutneys you can play around a little with this recipe. Â In the past I have used 3 eating apples but also once used 1 enormous bramley. Â This time I only had green tomatoes but in the past I have used all green or a mixture of red and green. Â Go with what you have.
1.5 kg tomatoes (see above) cored and chopped
3 eating apples, cored, peeled and chopped (you don’t have to peel but I prefer to)
3 onions, peeled and chopped
1 red chilli, finely chopped
1 thumb ginger, peeled and finely chopped
1 tablespoon mustard seeds
4 cardamom pods, split
400ml cider vinegar
Good pinch of salt
Put everything into the biggest pan you have, bring to the boil then simmer gently for 4 hours stirring occasionally. Â It will reduce by more than half and become dark, thick and pulpy with no excess liquid. Â You may need a little longer, it rather depends on the size of your pan and the surface area simmering/evaporating etc. Â When it is done you should be able to draw a wooden spoon across the bottom and see the base of the pan clearly before it slides back. Â Decant into steralised pots, I find it easiest to put these through the dishwasher, label and put away for 6-8 weeks before tucking in . Â Makes 5 jars.
The vanilla and chocolate biscuit recipe can be found in a previous post of mine, Â Biscuits du Jour (November 2012)