On Sunday I decided to harvest all the remaining green tomatoes before the frosts came. The green tomato chutney was made as the chicken roasted in the oven for Sunday's lunch.It's a nice feeling having a few jars of the chutney stored for use over the coming months. How I would love to have an old fashioned larder full of jams, pickles, chutneys and other preserves.
The chutney has a bit of a kick to it but is delicious with pate, strong cheeses and cold meats.Had some today with pate and crusty bread..couldn't wait for it to mature!
•500g green tomatoes chopped
•500g onion chopped
•250g brown sugar
•1 tbsp Salt
•1 tsp cayenne pepper
•1 tsp ground green cardamom
•500ml cider vinegar
Put all the ingredients in a stainless steel pan and bring to the boil.Then turn down the heat and simmer until reduced to a thick pulp(approx 1 hour).Pour into sterilised jars and seal. Store in cool, darl place.
Today saw the second outing for the chicken. The carcass was stripped, some mushrooms fried off in a bit of butter and then mixed with the remaining gravy. As I'm feeling poorly I resorted to frozen pastry to top the pie.The pie browned nicely in the oven while my beloved cooked some mash.