What to do with my green tomatoes? Many of them will slowly ripen sitting on the windowsill, but I’ll still have enough to create something fantastic! My Mexican cooking isn’t great but I’ll experiment a little…. Here’s a green tomato chutney recipe that’s brilliant with cold meats, cheese, pastries and BBQs! Oh, this chutney is an awesome accompaniment to my homemade sausage rolls too.

Green Tomato Chutney

2 kg green tomatoes
25g mustard seeds
2 onions
1 dessert spoon fennel seeds
1 dessert spoon black pepper corns
1 1/2 dessert spoons ground all berry spice
2 teaspoons cinnamon
180g sugar
270 ml vinegar
1 tablespoon salt

Cut – tomatoes roughly
Heat – a little oil in pan
Place – onions and mustard seeds in pan and cook till onions transparent
Place – tomato, all the spices, sugar, vinegar and salt into pan
Bring – up to a simmer and cook for about an hour, don’t forget to stir and keep an eye on it as not to stick to bottom of pan
Place – into sterilised jars

Eat, give to friends, and be proud!