Green Tomato Chutney

Yesterday I taught a preserve making course at The School of Artisan Food at the Welbeck estate near Worksop.  One of the recipes was a green tomato chutney, a great way to use up the otherwise left over unripe tomatoes from your greenhouse.  Admittedly on the day we had a variety of unripe green tomatoes along with some red vine tomatoes and cherry tomatoes, so the students mixed and matched in their creations. At the end of the morning we had a variety of autumn browns, umbers and reds in the jars, from those who used solely green tomatoes to those that mixed the green tomatoes with the ripe red tomatoes.

Green Tomato Chutney

As you can see from my jars,  I used a mixture of green and red tomatoes, (approximately half and half).  This is a great chutney to make if you are new to chutney making, you can alter the spices and ingredients to your own preference, you may want to increase the cayenne pepper or substitute some of the tomatoes for peppers or zucchini.  Have a go, now is the perfect time to fill up your store cupboard for the winter.

Green Tomato Chutney Recipe

Makes 1kg (approx 5 227g/8oz jars)

900g green tomatoes or a mix of green and red tomatoes – sliced

200g onion – diced

200g apple – peeled, cored and chopped

300ml cider vinegar

175g light soft brown sugar

1/2 tbsp sea salt

1tsp ground ginger

1tsp yellow mustard seeds

1/2 tsp cayenne pepper (or to taste)

1/2 tsp allspice

1. Put the onion, apples and vinegar in a large pan and simmer gently for 10 minutes until the onions and apples have softened and are translucent.
2. Slice the tomatoes and add to the pan along with the spices and salt.
3. Bring to the boil.
4. Add the sugar and stir well to combine.
5. Simmer for 1 hour or until the mixture is thick and there is no liquid on the surface.  To test that your chutney is ready, draw your wooden spoon across the base of the pan, it should leave a clear line in the mixture.
6. Ladle into hot sterilised jars and seal.

Artisan Food School – pickling and preserve courses

Here are the latest dates for the pickling and preserve courses taking place in the Autumn.

• 19 September
• 10 October
• 13 November

Visit The School of Artisan Food website for further information

Preparing for the Summer Preserves course

It is just over 2 weeks until I teach my first preserve making course at the Artisan Food School at Welbeck.  The summer months are a great time for us jam making enthuasiasts as all the wonderful soft summer fruits come into season.  My original plan for the course was to include making a gooseberry and elderflower jam but the fantastic weather has meant that the gooseberries have come and gone quicker than usual this year and so instead I will be making apricot and amaretto jam.

The smell  of slowly cooking apricots depicts summer for me and  is one of my favourite flavours.  Served with warmed croissants and coffee whilst reading the Sunday  papers outside in the sunshine is the perfect way to start a lazy day.

Adding amaretto gives the jam added depth of almond flavour and also using the apricot kernels tied in muslin, during the cooking process will enhance your jam.

Homemade apricot jam is a storecupboard must have to add to trifles, light sponge cakes and tarts.  It is also worth keeping a jar aside for the winter months when you make your Christmas cake as warmed apricot jam is brushed onto your cake before adding marzipan and icing.

If you would like to join me on Saturday 17 July for a day making jam, chutney and lemon curd visit the Artisan Food School website.

Summer Preserves – 1 day course at Artisan Food School

On Saturday 17th July I will be running a one day course in the wonderful art of preserve making. Learn about the science of preserving and the magical transforming abilities of salt, sugar, vinegar and alcohol, which can lock away the finest of summer flavours for the months ahead. For further details about the course visit the School of Artisan Food website.

Summer Preserve course at the Artisan Food School