Due to Attack Of The King Parrot, I lobbed a net over all my tomatoes a few weeks back. That kept the blighters off. Trouble is, it kinda kept me off too; I stopped nipping out side shoots and so on because it was a bit of a faff to negotiate the netting.
This weekend, as I surveyed the rampant growth issuing forth from every net hole, I realised I’d have to cut it out of there. And so I did, painstakingly. For about half an hour, until I realised the net cost about 5 bucks, and then I started hacking at it with a craft knife. Obviously.
In the resulting confusion, there were some green tomato casualties; about a kilo worth had grown through the netting, and had to come off.
So it was that I found myself yet again wondering what the hell to do with green tomatoes; and, just like every other year, the inner dialogue went like this:
“well, I could fry them, like in that film. Y’know, the one with the green tomatoes in the title*. But then, what would they go with? Frying seems like a faff. It’s not that healthy either, right? Maybe I should just make more chutney. And give it all away again, because I have shedloads of chutney already. Everyone loves my chutney though. So that’s OK then.”
And at this point, my heart sinks slightly, because, of all the preserving there is in the world, I like making chutney the least. It’s not the results, which are super; it’s the hours of prep and the eye watering boiling vinegar, and since we moved to Australia, the additional heat when it’s already kinda stuffy.
But no more. Now I’ve cracked it, you see. OK so the prep is still a bit boring, but the rest is cured by boiling the chutney outside on the barbecue. Yes folks, another fantastic use for the barbie side burner. So glad we bought that thing.
This recipe is adapted from Delia Smith’s; I’ve been using it successfully for years, it’s brilliant. I find she’s a bit light on spices generally for my tastes, so the below is a beefed up version.
- 1.2 kg green tomatoes
- 1.2 kg Granny Smith apples
- 1 kg onions
- a bulb of garlic
- 500g sultanas
- 500g soft brown sugar
- 1.5 litres malt vinegar
- 6 chillies, more if you like heat, less if you don’t
- 2 teaspoons salt
- 2 tablespoons ground ginger
- 2 tablespoons mustard seeds
- 1 tablespoon all spice berries
- 2/3 tablespoon coriander seeds
- 2 cinnamon sticks, broken
- 2 bay leaves
- 8 cloves
- 2/3 tablespoon black peppercorns
- muslin square
Place all the spice mix ingredients into the centre of the muslin and tie into a little pouch with string. I have some of those silicone chicken trusser ties so I used 2 or 3 of those. You could just put the whole spices straight in, but I find it annoying to accidentally bite down on a whole peppercorn – or worse, coriander seeds.
Pop the lot in to a large (preferably preserving) pan, and add all the other ingredients. I usually tie the spice bag to the pan, so that it hangs just under the level of the chutney, but you could let it bob about.
Bring to the boil, then reduce heat and simmer for 1.5 – 2 hours, or until you can run your spoon through and leave a channel that doesn’t quickly fill with vinegar. You’ll need to stir it often, and I like to give the bag a good squeeze occasionally to get all the spicey flavours out.
* upon reading this, Mr C positively recoiled and moaned – no more yucky fried green tomatoes. So I guess chutney was a given then….