Green Tomato and
When your tomato
plants start to die off, don’t waste the remaining green fruit. Pull the
plants from the ground and hang them under cover (garage or pergola) to
allow mature fruit to ripen. Fruit that fail to colour can be used green
to make this chutney.
1kg green tomatoes
2 cups ripe banana mashed (about 4 large bananas)
1 large red onion
1 cup white
1 cup brown sugar
ginger grated or candy ginger chopped (or 2 teaspoons ginger powder)
2 fresh garlic
cloves finely chopped
1 tablespoon brown
1 teaspoon dried
chilli (or equivalent fresh chillies to your taste)
1 teaspoon fennel
1 teaspoon dried turmeric (or 1 tablespoon freshly grated)
cinnamon freshly ground
¼ teaspoon nutmeg
1 teaspoon salt
Oil for frying
seeds and onions
Place the chopped green tomatoes into a large saucepan or jam pan and
place on a medium heat. Add a splash of water to stop the tomatoes
sticking to the pan. Stir regularly. Cook until well broken down.
While the tomatoes are cooking, add a small amount of oil to a large
frypan along with the brown mustard and fennel seeds. Cook off until
fragrant, then add the dried chilli, cinnamon, allspice, nutmeg,
turmeric, onion, garlic and ginger - add a little more oil if required
to fry them off. Add the vinegar and sugar. Cook until the sugar is
dissolved. If you prefer a smooth chutney, use a stick blender to puree
this mix now.
Tip the contents of the frypan into the cooked tomatoes. Add the
mashed bananas. Cook until hot, bubbling and well combined (20 – 30
minutes). Season with salt if required. Ladle into hot, sterilized jars
and seal. Store cooled jars in the refrigerator. The flavour becomes
more complex with storage.
I freeze excess home-grown bananas in two cup amounts
for use in cakes, smoothies, chutney etc.