At least twice over the last couple of months David has told me that I have lots of green tomatoes and then asked if I was planning on making green tomato chutney. Yesterday, as the tomato crop dwindles due to high summer heat, I decided it was time to pick some of what was left and get busy in the kitchen.
This afternoon was the perfect time. It was miserably hot out, the humidity was sky high and there was no way I wanted to be outside. Instead I'll slave over a hot stove in the air-conditioned kitchen.
You can check the recipe here. After half an hour of chopping everything was in the pot and on the stove.
After a couple of hours the mixture became a thick brown chutney. The kitchen smells wonderful.
Time to pot up in my saved, sterilized Bonne Maman jars. Less than half an hour later the lids had all popped. No need to do any canning with this recipe. The sugar and vinegar along with sterilizing jars and lids is enough.
Lots of chutney for gifts and to have with our curries.
2 hours ago