The temperatures have dropped now, and the last of our tomatoes forgot to ripen! With almost six kilos, there was nothing for it but to make up a batch of chutney. Tarter and chunkier than red tomato version, this chutney will add interest throughout winter not only to cold cuts, but also to curries, soups and stews. If you don’t have green tomatoes, red ones are of course absolutely fine.

For 5 or 6 jars
2 hours cooking

500g onions, finely chopped
3 garlic cloves, finely chopped
2 tbsp olive oil
1kg green tomatoes, chopped
2 cooking apples, peeled, finely chopped
2 bay leaves
1 tbsp mustard seeds
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
400ml cider vinegar
1 tsp salt
1 tsp chilli flakes
200g soft brown sugar
200g sultanas

Soften the onions and garlic in the olive oil in a large stainless steel pan.

Add the apples and tomatoes with a splash of vinegar and cook until softened. Then add the rest of the ingredients and stir well. Bring to a gentle simmer and cook for about 1 ½ hours, until the mixture is well reduced.

Ladle into jars straight from the bubbling pan, screw on the lids and turn upside down to cool. This will sterilise the jar. Store in a cool cupboard for up to three or four months.