Warming Autumn Chutney: Green Curried Tomato

Autumn has arrived on Dartmoor! The super early dark nights are drawing in and everyone is out between heavy showers clearing their greenhouses and gardens ready for next year's planting season. One of the most delicious and versatile fruits to harvest during this time is the green tomato. This recipe showcases how to transform an abundance of green tomatoes into a flavorful and aromatic curried chutney. Perfect for preserving the taste of autumn and adding a unique twist to your meals, this chutney is a must-try for any food enthusiast.

I remember coming home from school this time of year to the kitchen where Mum would be stood with her giant cauldron of bubbling green chutney. The smells were mouth watering and had me and my sister diving in the fridge searching for the cheese ready to clean the pan once jarred up. Although you can eat this chutney straight away, it is SO much better if left to mature for a couple of weeks.

To make this chutney you will need...

Ingredients

• 500g green tomatoes, diced
• 500g onions, diced
• 300g Demerara sugar
• 300g malt vinegar
• 2 tablespoons medium curry powder
• 3 tablespoons yellow mustard seeds
• 1 teaspoon sea salt

Method

1. Combine ingredients: In a large saucepan, combine the diced green tomatoes, onions, Demerara sugar, malt vinegar, curry powder, mustard seeds, and sea salt.
2. Bring to a boil: Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce to a simmer: Once boiling, reduce the heat to low and simmer for 30-45 minutes, or until the chutney reaches a thick, jam-like consistency. Stir occasionally to prevent sticking.
4. Test for doneness: To check if the chutney is done, run a wooden spoon through the mixture. If the path remains clear, it is ready.
5. Jar and store: Transfer the hot chutney to sterilized jars and seal tightly. Allow to cool completely before storing in a cool, dark place. The chutney will improve in flavor over time.

Serving Suggestions

• Serve with cheese and crackers
• Enjoy as a condiment with cold cuts or sandwiches
• Use as a marinade for chicken or fish
• Spoon over grilled or roasted vegetables

And there you have it my amazing Autumn Curried Green Tomato Chutney. Perfect for this time of year when you're clearing out those greenhouses and have a glut of green tomatoes leftover.

Have you tried this recipe? Share your thoughts and photos on social media using the hashtags #AutumnCurriedChutney #acountrygirlskitchen.

Enjoy the flavors of autumn with this delicious and easy-to-make chutney!

I hope you all have a wonderful day.

*Chefs Kiss*