I’ve found this recipe on YouTube and tried to make a few batches so far. This is a very good way to preserve green, almost ripe tomatoes when frost hits or when they are affected by blight.
I just put all the veggies in a pot, roughly chopped them up, blended them, added spices and liquids, and let them cook for another 5 minutes before putting them into jars that I had sterilized in boiling water.
Ingredients:
- 1 liter green tomatoes
- 1 green pepper
- 2 apples or pears
- 1 chili pepper (whatever that means, just get one according to your taste)
- 1 medium onion (whatever medium is :D)
- 3 cloves of garlic
- 2 tbsp of ginger
- 1 large lemon (forgot the lemon and vinegar once, IMHO still good but might not preserve as well)
- 1/2 cup of white vinegar (apple in my case as we already have apples in the chutney)
- 120 ml of sugar (maybe a bit much, I prefer to use less)
- 1/2 tbsp of salt
- 1/2 coriander seeds (maybe a bit much, I prefer to use less)
- 2 tsp of mustard seeds
- 1/4 tsp of cinnamon, allspice, turmeric each
My thoughts
This chutney is quite spice-heavy IMHO, so I prefer to put it in smaller jars (except for some people that apparently would drink it :D).
Another point is the issue with remaining toxic substances xx in green tomatoes. You should not use tomatoes that are still growing, but rather those in the stage of ripening — those already have a smooth skin and start to change color on the inside.