Green Tomato Chutney
It's that time of the year when the tomato plants are still fruiting, but you know they're going to die soon. Fortunately our ancestors (in this case my Nan, in a recipe dated "Sept 72") had a solution: Green Tomato Chutney
2 lbs Green Tomatoes [1]
2 Large Onions
3/4 pint Vinegar
1/2 lb Brown Sugar
1 teaspoon Ground Ginger
1 oz Mustard Seed
1/2 teaspoon Cayenne Pepper
1 tablespoon Salt
Cut Toms in halves, peel and slice Onions. Sprinkle these with salt and leave overnight[2].
Crush the Mustard Seed, put all ingredients in pan of Vinegar, bring to the boil. Simmer until tender and thick. Put into small jars and cover.
Update: As well as tender and thick, the tomatoes should have changed colour from green to brown.
[1] This afternoon I picked nearly 3 lbs so have multiplied all quantities by 1.5 in the instance going on in the kitchen
[2] Underlining preserved from original.
2 lbs Green Tomatoes [1]
2 Large Onions
3/4 pint Vinegar
1/2 lb Brown Sugar
1 teaspoon Ground Ginger
1 oz Mustard Seed
1/2 teaspoon Cayenne Pepper
1 tablespoon Salt
Cut Toms in halves, peel and slice Onions. Sprinkle these with salt and leave overnight[2].
Crush the Mustard Seed, put all ingredients in pan of Vinegar, bring to the boil. Simmer until tender and thick. Put into small jars and cover.
Update: As well as tender and thick, the tomatoes should have changed colour from green to brown.
[1] This afternoon I picked nearly 3 lbs so have multiplied all quantities by 1.5 in the instance going on in the kitchen
[2] Underlining preserved from original.
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