Not all my tomatoes have ripened, and as we go deeper into October I’m afraid they never will. That gave me the chance to make this wonderful chutney ( thank you David Lebovitz for the inspiration )
Green tomato and apple chutney
450 g green tomatoes, cored and cut into chunks.
A firm apple, peeled, cored, and cut into small chunks
2 shallots, peeled and thinly sliced
2 dried chilies, split and seeded, or 1 fresh chili, seeded and finely chopped
1/2 cup apple cider vinegar
1/2 cup golden raisins
1/2 cup coconut nectar
1-2 tablespoons honey (if you like more sweetness)
1 tablespoon yellow mustard seeds
1 teaspoon ground cardamom
1 teaspoon ground ginger
zest of one orange
Mix together all the ingredients in a suitable pot and bring to a boil, then reduce the heat to a gentle boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.
Once finished, ladle the chutney into clean air tight jars and store in the fridge for max a month.
If life throws green tomatoes at you, than make green tomato chutney!
