We have all probably realised by now that this year has been a record breaking wet year in the UK; unfortunately this has had a huge adverse effect on harvest production for farmers. Those of us who enjoy growing the odd crop in our gardens will also have witnessed this. It is now October and the tomato plants in my garden all have green tomatoes on them and they do not look like they will be turning red ripe any time soon. The question is, what to do with them? The answer is pick them, place them in a brown paper bag for a few days and then make some green tomato chutney.
There may be some initial apprehension about eating unripe green tomatoes but they have a pleasantly fresh distinct taste. This chutney stays fresh for a day so it is best to make a small amount at a time. The recipe works with cherry, plum, grape or any other variety of tomatoes that you might have grown. If a few did manage to ripen/half ripen then this is great as it will add colour and sweetness to the final result. The following recipe is designed for a small test batch to see if you like the chutney. This chutney is suitable for vegetarians.
As with most chutneys this a rough guide and I have also included some variations at the end of the recipe 12 cherry tomatoes (or 5 plum tomatoes) half a small green chilli (use a quarter if you do not like too much heat) pinch of salt black pepper seasoning a few mint leaves 1 table spoon of extra virgin olive oil
Wash the tomatoes removing the vine and leaves. Dry the tomatoes to remove any excess water. Place all the ingredients in a food processor except from the oil. If you are using plum or bigger tomatoes it may be an idea to cut them in half. Blitz the ingredients together until they have been processed whilst ensuring it does not become a liquid.
Take the ingredients out in to the chosen serving bowl and add the table spoon of oil and stir gently.
Using a teaspoon take out a little bit to taste and check if the seasoning is right. You may need to add a bit more salt as this will bring out other flavours.
Personalise this recipe so the chutney is perfect for you:
- You can chose any herb instead of mint for example if you like basil, coriander or parsley any of these will complement the tomatoes. You could even try a mixture of herbs, especially if you already have some growing in your garden.
- A bit of lemon juice can be added depending on preference.
- Flavoured oils also go nicely with this chutney.
Some serving suggestions:
The possibilities truly are endless but here are some ideas to get you started:
- Why not try it with your favourite crackers or breadsticks.
- This chutney complements rice and curry nicely.
- Try it with garlic bread.
- Or you could even dip some tortilla chips into the chutney.