Green Tomato Chutney

Afternoon eKa CIRCLE,

It’s cold and rainy here today in Sydney so I decided to raid the garden and see what I could cook to keep in my cupboard to share. I was delighted to find quite a generous amount of green tomatoes that may not survive the wet weather. So some green tomato chutney has made its way into the pantry. This is a really simple recipe and I have drastically cut back the amount of sugar and vinegar that is found in a traditional recipe. Toss it all in a large heavy pot, set a timer and let it simmer away; it smells absolutely delicious.

If you don’t have any green tomatoes this recipe will also work with ripe tomatoes. Try adding 1/2 cup of sultanas to the mix for a sweeter variation.

Keeping shelves stocked with home made products ensures that you always have something to share as a gift. It also makes whipping up a tasty meal very simple without much effort at all. Preparing food in this way helps avoid waste of any fresh produce that you may have an oversupply of. I see that as a win win.

This chutney is delicious with sourdough bread and cheese, eggs, roast meat or chicken. A dollop will also liven up any curry with rice. Or try serving it with crisp pappadums to dip into it as a snack with drinks.

Green Tomato Chutney

1 tbsp organic coconut oil

2 tbsp curry powder

2 tsp chilli powder

3 bay leaves

2 tsp fennel seeds

2 onions, diced

4 cloves garlic, chopped

2 kgs green tomatoes, chopped

1 1/2 cups white vinegar

1 cup organic raw sugar

2 tsp salt

Melt the coconut oil in a large heavy based saucepan and cook the spices for a minute tossing over a gentle heat. Add the onions and garlic and cook for a minute. Add the tomatoes, vinegar, sugar, bay leaves and salt and simmer over a moderate heat for 45 mins – 1 hour or until the chutney has thickened slightly and the tomatoes are soft. Spoon the hot chutney into recycled jars that have been sterilised. Seal and label. Store in the pantry until it has been opened. Refrigerate once opened.

love & light

M + E