Green Tomatoes! Instalment no. 2
Chutney seemed the way forward as a good way to get those pesky green toms used up. Our fridge is now completely filled with preserves- chili jam, tomato chutney and pear chutney. Prepared for the winter months? Absolutely!
This is a Nigel Slaterism- a mixed red and green tomato chutney, to balance out the tartness of the green ones.
You will need:
900g tomatoes (red&green)
90 g raisins
250g light muscavado
1 hot red chili
2 tsp mustard seeds
300mil white wine vinegar
Halve all the tomatoes.
Put green fruit together with roughly chopped onions, raisins, sugar, chili, salt, mustard seeds and vinegar.
Bring to boil, turn down to simmer, stirring once in a while. Simmer for an hour, adding red tomatoes about halfway through the cooking process.
Spoon into sterilized jars and seal.
Or… A way with green tomatoes
Instalment no. 1
Alright, so the title of this post is a little off, but what better to serve with green eggs and ham than….. green tomatoes!
My kind manager at work, Annabel, gave me a massive bag of these and I spent all of last week looking forward to the weekend so that I could experiment with them.
Fried in about a cm of hot hot hot (careful!) vegetable oil for a few minute on each side, until golden and crisp on the outside, warm and oozing on the inside.
With this I made an easy peasy dip of sour cream, chili, coriander, spring onions and lime zest and juice. Absolutely brilliant.