Green tomato chutney

As summer has largely withheld ripening sunshine, many of us growers are left with an abundance of resolutely un-red tomatoes. 

This month’s chutney recipe from BBC Good Food is an excellent way to preserve the season’s less-than-perfect harvest, ensuring that nothing from our gardens goes to waste. 

It’s the perfect pairing for cheeses and cold meats and adds a tangy touch to your favourite dishes

Ingredients

• 2½ kg green tomatoes
• 500g onion
• 1 rounded tbsp salt
• 500g sultanas
• 500g cooking apples
• 500g light muscovado sugar
• 1.14l jar spiced pickling vinegar

Method

1. Slice the tomatoes (you can skin them if you want, but it’s not necessary) and finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
2. The next day, chop the sultanas using a large, sharp knife. Peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 minutes. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
3. Simmer for about 1 hour, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars and cover with lids.