As if tomatoes weren’t versatile enough, here’s Sally Wise’s recipe for a delectable green tomato chutney.
3kg green tomatoes, chopped
1kg onions, peeled and chopped
3 tablespoons cooking salt
½ teaspoon pepper
3½ cups white or cider vinegar
3 scant tablespoons curry powder
3 scant tablespoons mustard powder
Combine tomatoes and onions in a bowl, sprinkle with salt and mix well. Cover and leave to stand overnight.
Next day drain off the fluid. Place tomatoes and onions in a saucepan, add vinegar, pepper, sugar, curry powder and mustard. Bring to the boil, then reduce heat and cook for approximately one hour, stirring often, until the mixture reaches a chutney-like consistency.
Pour into sterilised jars and seal immediately. Eat immediately or store in a cool, dark and dry place for up to 2 years.