Professional chef Emily Scott is passionate about cooking seasonal food with ingredients sourced locally at the current time of year. She even has a modest vegetable patch in her garden at home where she experiments with growing root and vine vegetables and herbs.
Many people love to grow their own vegetables at home, one of the most popular being tomatoes. Green Tomato Chutney is a great recipe for any tomatoes you grow that won't ripen properly and turn red.
"I usually have a glut of tomatoes that just refuse to turn red so I always pick them and make Green Tomato chutney which sees me through the winter. Delicious served with cheese and bread, perks up a sandwich or a spoonful added to a winter stew is delicious."
"Green Tomato Chutney is a perfect recipe for using up a glut of tomatoes that just will not ripen. It is a wonderful way of saving them from the compost and preserving them in jars to be enjoyed throughout the year."
- Place the tomatoes, shallots and apples into a heavy based saucepan with half the amount of vinegar.
- Simmer until the ingredients have softened, add the ginger, chillies and raisins.
- Cook gently for 45 minutes, stirring from time to time. Add the salt, brown sugar and rest of the vinegar.
- Stir until dissolved and gently cook until thickened.
- Remove the ginger and chillies.
- Place the hot chutney into sterilised jars and allow to cool.
- Leave to mature in a larder for 8 weeks.
- Delicious served as part of a cheese board or in a sandwich with good bread and mature cheddar.
Jars: To sterilise jars, wash the glass and lids in warm, soapy water. Rinse well then dry them thoroughly with a clean tea cloth. Place them on a baking tray and pop them in a medium oven at 180’C for 10 minutes. A dishwasher is a good method if you have a high temperature cycle they can be put through.