It has been an amazing year for Tomatoes at our allotment – Plot 57 of hundreds of numbered plots on the same site. There is something very pleasing about bringing food grown on Plot 57 to cook and serve at our venue, which is of course, Fifty Seven! Life moves in mysterious ways don’t you think?
Now that they days have turned colder we found ourselves with masses of green tomatoes that wouldn’t ripen, but never fear – no need to let them go to waste! They have been turned into “Plot 57 Green Tomato Chutney” to be served with our cheese boards on Sunday’s in The Lounge.
It seems only right to share this wonderful recipe with you, so that you can make the most of your last pickings of the season too!
Plot 57 Green Tomato Chutney
Preparation Time: 30 mins
Cooking Time 1-2 hours
2.5 kilos of green tomatoes diced
500g red onion finely chopped
1 tablespoon salt
1 litre of vinegar (white wine, red wine or cider – can be a mix of these)
2lbs white mustard seeds
4 cloves of crushed garlic
2 bay leaves
600g caster sugar
500g Bramley cooking apples diced small
1. Mix together the tomatoes, onion and salt and leave to drain overnight in a colander
2. Place vinegar, mustard seeds, garlic, bay leaves and caster sugar in a pan on a low heat and stir to dissolve the sugar.
3. Add the sultanas and Bramley apples to the pan and continue to cook over a low heat for 10 minutes
4. Add tomato and onion mix and stir well
5. Bring to a boil, stirring, then turn down the heat to a simmer and cook for 1.5 to 3 hours, stirring occasionally, until the mixture becomes thick and syrupy. Taste and season as necessary.
6. Pour into sterilized jars and cool.
Foods in season
Fruits, Nuts & Fungi
Apples, Cranberries, Pears, Quince, Wild Mushrooms
Vegetables & Herbs
Artichoke, Beetroot, Butternut Squash, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Parsnips, Potatoes, Pumpkin, Salsify, Shallots, Swede, Truffles, Turnips, Watercress
Meat & Game
Beef, Duck, Goose, Grouse, Guinea Fowl, Hare, Lamb, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison, Wood Pigeon
Fish & Shellfish
Clams, Cod, Coley, Crab, Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Lemon Sole, lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Pollack, Red Mullet, Wild Sea Bass, Sea Bream, Skate, Squid, Turbot, Winkles
This article first appeared in the November issue of SE22.