I remember my grandmother making her green tomato chutney, towards the end of the summer holidays, when it was clear that the best of the ripening days for the tomatoes she lovingly grew outdoors, on the patio, were over. After her death, my mother transcribed some of her hand-written recipes for my sister and I – including the green tomato chutney recipe.
Back at the end of last summer, I had rather a lot of green tomatoes. So I went and had a dig around the darker, dustier recesses of my laptop hard disk, and retrieved the text files containing Grandma’s recipes, and hidden among them, sure enough, was this –
GREEN TOMATO CHUTNEY
3lb green tomatoes, 2lb cooking apples, 3/4lb sultanas. 1oz ground black pepper, 4 tbs salt, 1 quart malt vinegar, 1lb Demerara sugar, 1/2 oz mustard seeds, pinch cayenne pepper
Peel and slice tomatoes. Cut up apples. Chop sultanas. Put in enamelled saucepan with remaining ingredients. Boil gently for 2 hours, stirring constantly until chutney gets dark and tomatoes and apples are well cooked. Bottle when cool.
The main thing that struck me about this recipe was the lack of any onions – honestly, I can’t remember whether Grandma used them or not, but I expect onions in a chutney recipe! I made a couple of other, more minor modifications, too (Sorry, Grandma!), and scaled the recipe up to use as many of the green tomatoes as possible.
This, it turns out, was a mistake – the quantity I made was totally impractical, took forever to cook down, and almost ended in disaster, more of which later. Really, I can’t recommend making more than half this batch size. Even if, like me, you have a really big stock pot. Don’t say I didn’t warn you!
For my chutney, I used –
- 3 kg green tomatoes
- 2 kg cooking apples
- 1 kg onions
- 1 kg Demerara sugar
- 2 l malt vinegar
- 750g dried vine fruits (I used a mix of raisins & sultanas)
- 2 tbsp freshly ground pepper
- 1 tbsp sea salt
- 1 tbsp yellow mustard seeds
- 1 tsp cayenne pepper
Life is too short to peel tomatoes (especially 3kg of them!) and I was cooking on a work night, so it was too short to lovingly chop them by hand, too! Out with the food processor, and rough-chop all the tomatoes, onions, and apples, before putting them in the stock pot with the rest of the wet and dry ingredients.
And now, just simmer it, slowly, for what – with a batch of this size! – will be a very very long time! I had to give up and go to bed, fitting a tight lid to the pan, and finished cooking the chutney the following evening. This is one very good reason not to make such a giant batch at once.
The other, of course, is that you will require an enormous quantity of jars (with plastic lined lids, or they’ll corrode from the vinegar – mind you, I can’t remember the last time I was an un-lined jar lid!). While I was sorting these out, I took my eye off the pot, and the inevitable happened – the chutney caught on the bottom of the pan, and started to burn.
Disaster! I panicked a bit, and then with Hubby’s help, decanted most of the chutney into any available container, leaving the burned stuff on the bottom of the pan. After a damn good scrub, we were back in business, though I remained convinced for the rest of the cooking time that I could taste the burnt flavour in the chutney. This paranoia wasn’t helped by the highly visible flecks of black pepper in the mix, which my brain kept insisting on seeing as burnt bits.
I very nearly threw the whole lot in the bin, but a bit of gentle encouragement that I’d done all the work now anyway convinced me to bottle it anyway and hope for the best. I deviated from Grandma’s instructions again here and bottled hot, into hot oven-sterilised jars, as I usually do. Now all that was left to do was to leave the chutney to mature for a couple of months.
This (and wanting to make sure this tale had a happy ending!) is the reason for the delay in writing up this recipe. I’m really pleased with the result – after maturing I’m pretty sure it doesn’t taste burnt, and is a lovely gentle fruity chutney, with a lovely black pepper warmth, which goes brilliantly with cheese, ham, and even curries!
So this year, at the end of the home-grown tomato season, why not make a batch? But, promise me, make it a smaller one?
As for me, I’m still really curious about the outcome of making the recipe as written – so perhaps this year I’ll make a test batch of the onion-free version. Who knows, it may be a revelation?
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I’ve just spent most of the day making tomato chutney – 3kgs plus 1/2 kg tamarillos plus 1/2 kg apples & 1/2 kg onions.. And yes, the bottom of the pan is burnt burnt burnt. Ugh! They chutney has a slightly burnt taste….I wonder if anyone will notice…I read that you let your chutney mature for a month. Hopefully this will help!