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

1kg sugar

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.