At this time of year, if you still have tomato bushes in the garden, there’s a good chance they are holding onto a few green tomatoes that are never destined to ripen. Rather than toss them onto the compost heap, you can turn them into a delicious, spicy chutney instead. This recipe has evolved in my kitchen from one by Sophia Young. As I tend work with the ingredients that I have on hand, I have used red onion for the chutney that you see in the photograph. Using brown onion instead will give you a greener Green Tomato Chutney, which is lovely too.
Green Tomato Chutney
1 tablespoon olive oil
1 onion, finely diced
1 teaspoon yellow mustard seeds
1 small red chilli, finely chopped or ¼ teaspoon red chilli flakes
¼ teaspoon ground allspice
1 teaspoon sea salt
100g caster sugar
2 tablespoons apple cider vinegar
4 large green tomatoes (or equivalent), cut into quarters then thinly sliced
Heat the oil in a frying pan over a medium heat. Add the onions, mustard seeds, chilli, allspice and sea salt and cook until the onion has softened and become translucent.
Add sugar, vinegar and tomatoes and cook for a further 10 minutes or until tomatoes are soft. Allow to cool before serving.