There comes a point when you have to accept that the nights are drawing in and that sadly some of those tomatoes, on those plants, grown from seeds that you first plonked in an egg box in the airing cupboard in Feb, just aren't going to ripen.
This is where Nigel Slater's recipe in today's Observer Mag is going to work its magic, I hope. I have long suspected that any recipe starting, 'Green Tomato,' is getting a reading on the yuckymeter. After all, which Opal Fruits (Star Bursts for any readers of a certain age,) did you always leave til last? And Fruit Gums and Wine Gums... So, at last someone has come clean and that green tomato chutney can swing from 'the divine to disgusting.'
I think that I can muster 900g of toms of various varieties and shades and once I've got the rest of the ingredients I think it's time to fill the last of my jam jar collection with some chutney.
The big question then chutney artisans. What spicey seedy things do you add? Nige says 1 chilli and 2 tsp of yellow mustard seeds. Any thoughts?