Green Tomato Chutney

I have finally given up with my outdoor tomatoes for this year. They are getting blight quicker than they are ripening. To be honest, I'm really quite pleased as I have a good crop of green tomatoes left and a great excuse to make my favourite chutney.

This is made in two parts - the prep is done on day one and the cooking on day two. Allow plenty of time for the cooking on the second day - you can't rush a good chutney. Be careful not to let it burn near the end. I have only done this once, but it's heart-breaking after all that time and effort to ruin a whole batch!

Ingredients:

• 4lb (1.8kg) green tomatoes (some half-ripe ones are ok)
• A handful of spring onions
• A couple of green chillies
• A handful of sultanas (optional)
• 1 pint (600ml) of vinegar. I use white wine vinegar but distilled malt vinegar is also fine.
• 1lb (450g) granulated sugar. White or brown.
• 8 tsp ground coriander
• 2 tsp sea salt
• Freshly ground black pepper

Method:
Day 1.

• Quarter the tomatoes, chop the spring onions, seed and finely chop the chillies. Mix together with the coriander, salt and pepper in a large non-metallic bowl and leave to stand overnight.

Day 2.

• Put the sugar and vinegar in a large saucepan or maslin pan and heat gently until the sugar is fully dissolved.
• Add the tomato mixture and stir well. Simmer, stirring occasionally, until the mix is soft and most of the liquid has evaporated. If the tomatoes are hard, this may take longer - up to 3 hours.
• Spoon the chutney into sterilised jars while hot. Keep for six weeks before opening to allow the flavour to develop. Stores for 1 year.

Adapted from a recipe by Ann Nicol in The Allotment Gardener's Cookbook.

Tip: any leftover tomatoes can be added to some cooking apples to make a batch of seasonal chutney.

Submitted by Jane, plot 9