Green tomato chutney
This is a relish-style green tomato chutney for a lighter, brighter finish that's a nice change from the dark brown and very sweet type you typically see.
Although it can be disheartening to be left with green tomatoes at the end of the season, these tart, firm fruits are very useful as they bring excellent texture to preserves and pickles. You’ll find different varieties of tomato are quite different inside; some tightly packed with the palest green flesh, whilst others contain no more than a spindly core a a few pips. All can be used.
Ingredients
- 600g/1lb 5oz green tomatoes (approx. 500g/1lb 2oz prepared weight)
- 1 or 2 fennel bulbs, depending on size (approx. 250g/9oz prepared weight)
- 2 cucumbers (approx. 450g–500g/14oz–1lb 2oz prepared weight)
- 2 tbsp coarse sea salt
- 1 level tbsp cornflour
- 1½–2 tsp English mustard powder, or 1 tbsp readymade English or Dijon mustard
- ½ tsp ground turmeric
- 1⁄4–½ tsp chilli powder
- ½ tsp ground black pepper
- 1 tbs fennel seeds
- ½ tsp celery seeds
- 1 tbsp yellow mustard seeds
- 250ml/9fl oz cider vinegar
- 50/1¾dz honey
- 75g/2½oz granulated sugar
Method
Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes.
Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too.
Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp).
When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so.
Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside.
Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved.
Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat.
Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids.
The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks.