Cakes and Chutney

Green Tomato Chutney

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.  The reason behind my tweed clad, pearl strung transformation is twofold.

Macmillan Cakes

This morning I hosted a Macmillan Coffee Morning.  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.   A big thank you to all my fabulous friends who came and ate cake and bought chutney and biscuits and more cake.

Chutney and Biscuits

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.  So a plan was hatched, make some chutney to sell in addition to all the sweet goodies on Friday.  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.

Green tomatoes

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.  In the past I have used 3 eating apples but also once used 1 enormous bramley.  This time I only had green tomatoes but in the past I have used all green or a mixture of red and green.  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

100g raisins

400ml cider vinegar

250g sugar

Good pinch of salt

Put everything into the biggest pan you have, bring to the boil then simmer gently for 4 hours stirring occasionally.  It will reduce by more than half and become dark, thick and pulpy with no excess liquid.  You may need a little longer, it rather depends on the size of your pan and the surface area simmering/evaporating etc.   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.  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 .  Makes 5 jars.


Macmillan Balloons

The vanilla and chocolate biscuit recipe can be found in a previous post of mine,  Biscuits du Jour (November 2012)

18 thoughts on “Cakes and Chutney

  1. I have made normal tomato chutney but not green, wish I could have a go, it looks delicious. I have stopped growing tomatoes as they always pick up blight or bottom end rot. I’m not sure if green tomatoes are sold even. Wish I had come to your coffee morning so I could have bought some of yours!

    • If I had some left I would send it to you but it was all sold! Am hoping to make some more but after the recent rain I don’t know how the remaining tomatoes are holding up. I think you need a greenhouse to really do well with tomatoes which sadly I haven’t got. This recipe works with red though too.

    • Thanks Paula! Actually this is the only way I’ve had green tomatoes, have never tried the fried green tomato route or anything like that.

  2. I love green tomato chutney, it always seems perfect for English tomatoes too – even after the wonderful summer we’ve just had, I always seem to end up with ones that haven’t ripened. Your Macmillan coffee morning sounds great, the WI ladies would indeed be proud!

    • Thank you Andrea, it was a fun morning and for a good cause. Hoping to make one more batch of green tomato chutney and a runner bean one!

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