I hope I´m not too late with this recipe as I know there are plenty of tomato growers out there who will, no doubt, be left with some green tomatoes at the end of the picking season. I, like many others, had some green tomatoes left from our first crop and decided to give this chutney a go, for the first time ever.
Some of the recipes I found had daunting lists of ingredients. Finally I came across what looked like a straightforward one in Floyd on Britain and Ireland by the late Keith Floyd. I know the poor man fought with the drink demons at times, but I did love his programmes and his cooking style – always adding in a big dash of wine and a slurp for the cook.
I made very few changes to his recipe, and was pleased with the results. Here´s what I did.
- A thumb sized piece of garlic, peeled and grated (his recipe calls for it to be bruised and placed in a muslin bag with the chilies and then removed at the end but I left mine in)
- 4 chilies (he calls for 8-10 and I think next time I´ll use more than I did as there was only a little heat with just 4) I chopped my chilies finely and left them in
- 2kg green tomatoes, chopped
- 500g apples (peeled cored and chopped)
- 250g raisins (chopped but I left mine whole)
- 625g shallots (I used onions) chopped
- 2 teaspoons salt
- 500g brown sugar
- 600ml vinegar (he says malt, I used white wine)
Place all the ingredients into a large pan, bring to the boil stirring until the sugar has dissolved and then simmer until it has reached the desired consistency. Pour into warm sterilised jars and seal.
Result – sweet and sour chutney with a hint of heat. Perfect with cheese, cold meats, burgers….
Chica Andaluza 