At the end of the season, when there is no more heat left outside to ripen the last of the tomatoes, it is time to bring them into the house. If you place them on any empty windowsill you can find, there’s a chance that the last precious fruits will slowly turn from green to red. Packing them in boxes, spaced apart in layers with straw or woolen material between them, is another way of ripening them gradually and prolonging the season; but if you have plenty to spare, the still-green ones are just perfect for turning into chutney.
MAKES: About 5¼ cups
INGREDIENTS:
- 2 pounds green tomatoes
- ½ pound cooking apples, peeled and cored
- 1 pound red onions, roughly chopped
- ¾ cup rounded (packed) soft brown sugar
- 2½ cups malt vinegar
- ½ tsp. mustard seeds
- ½ tsp. cayenne pepper
- 1 tbsp. finely grated fresh gingerroot
- 1¼ cups raisins
- 3 green chilies, deseeded and minced
- 1 tsp. salt
INSTRUCTIONS:
- In a bowl, place the tomatoes and pour boiling water over them. Let them sit for a minute or two. The skins should easily slide off when you cut into them with a sharp knife. Note that it may take longer to remove the skins if the tomatoes are green. Chop the tomatoes roughly.
- In a stainless steel preserving pan, combine all the ingredients, including the chopped tomatoes. Bring the mixture to a boil, then reduce the heat and simmer. Stir occasionally as the chutney cooks and thickens.
- Fill hot, sterilized jars with the cooked chutney. Seal the jars.
