<p>If life throws green tomatoes at you….. You make green tomato chutney!</p>
<p>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).</p>
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.