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Food & Drink

Green Tomato & Chilli Chutney Recipe

October 22, 2012

Beech tree in all its glory

Autumn is the most vibrant season of the year with the full spectrum of orange, browns, yellows and reds shining out from the hedgerows and fields.

It’s also the time of year most associated with harvesting and preserving and I can’t help but wish those glorious reds (or even a hint of yellow or orange) had extended into my polytunnel and were now the main colour of my tomatoes! Instead, around two-thirds of this years tomato crop are still green. Healthy but definitely green, which has left me once again trawling through the recipe books so as not to waste the harvest. October is also the month for picking red chilli peppers and Bramley cooking apples, making this a deliciously seasonal chutney.

Green Tomatoes and Chilli Peppers

Green Belle and Celine Tomatoes and Mixed Chilli Peppers

When we blog recipes we often worry that we’re not crediting them correctly but given that I’m rubbish at following them and usually end up adding ingredients or leaving some out, making up recipes can come quite naturally as a result. On this occasion it appears to have worked as initial tasting is quite sumptuous (and most chutney recipes are based on a similar variety of ingredients anyway). The chutney is quite sweet yet because of the additional chilli peppers, leaves a fiery aftertaste (depending upon how many you add). The flavours can only improve over the next few weeks as they are allowed to blend.

The quantity given will make around nine jars of various sizes (I have a lot of green tomatoes!) so halve or quarter it to your own needs.

Green Tomato & Red Chilli Pepper ChutneyIngredients

1.6kg green tomatoes, diced
400g Bramley cooking applies, diced
600g red or white onions or scallions, diced
1-3 red chilli peppers to taste
4 cloves garlic
500ml cider vinegar
2.5cm piece root ginger, finely chopped or grated
160g sultanas
400 g soft brown sugar

Add all the ingredients to a large stainless steel saucepan, bring to the boil then simmer for around an hour or two or until liquid has a firmer consistency and isn’t as runny and the ingredients resemble a chunky chutney.

Empty into freshly sterilised jars and seal whilst the ingredients are hot. Leave for around three weeks to allow the flavours to blend and settle before serving.

Chutney makes a delicious accompaniment to cheese and freshly baked bread.

Tomato and Chilli Chutney

Green Tomato and Red Chilli Chutney


Food & Drink

Courgette Chutney Recipe

August 24, 2011

Courgette Chutney RecipeWe were talking about pickles and chutney at Goresbridge Community Garden this morning and I was reminded of this delicious chutney recipe that I made last year. It was passed on to me by Yvonne Carty from Hey Pesto .

Easy to throw together, it makes a great accompaniment to salads, eaten with crackers or even on the side with a chilli or curry.

Because we had/have so many courgettes the quantities given below will make a lot of chutney so make sure you have several sterilised jars ready or reduce the amount of ingredients.

Courgette Chutney RecipeCourgette Chutney Recipe

Put all the following into a large pan:

2 onions, chopped
500g tomatoes, chopped
500g courgettes, diced
200ml white wine vinegar
2 apples, peeled, cored and diced
250g brown sugar
2 tsp mixed spice
1 tbsp mustard seeds
2.5cm piece ginger, grated
4 garlic cloves, crushed

Bring everything slowly to simmer, stirring occasionally to stop it sticking. Simmer uncovered for two hours until thick and ‘chutney’ like.

Pour into sterilised jars and leave for 2-3 weeks to mature before serving.