My mother taught me to cook when I was 10, and I love cooking. Rather than strictly following recipes I love to experiment.
Autumn Harvest Recipe
Every fall, after we harvest our pears from our back garden mini orchard, we make our annual crop of pies, crumbles and cakes for the freezer. Occasionally, we also make homemade wine.
This year, we have a good stock of wine, but we had run low on chutney—so I decided to use some of the surplus pears to make more. It also happens to be the end of the tomato season, so I picked all of the remaining tomatoes from our unheated greenhouse, many still green. Rather than making simple pear chutney, I decided add green tomatoes to the mix.
Green tomato chutney is one of my favourites, and it goes particularly well with blue cheese on toast as a Christmas treat. I’m looking forward to having this chutney when the festive season arrives.
If you don't have any green tomatoes, then ordinary red tomatoes should work just as well.
|Prep time||Cook time||Ready in||Yields|
About 10 to 12 small pickle-sized jars
- 650 grams pears, chopped
- 650 grams green tomatoes, chopped
- 1 large green apple, chopped
- 2 onions, chopped
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 150 grams sultanas
- 150 grams brown sugar
- 400 millilitres white vinegar
- 250 millilitres water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 grams salt
- Core and chop the pears and apple into small pieces and add to a large saucepan.
- Chop the tomatoes and onions into small pieces and add to the saucepan.
- Use a grater on the orange and lemon to create the zest for adding to the saucepan, and then cut the orange and lemon in half and squeeze the juice into saucepan.
- Add the rest of the ingredients to the saucepan: sultanas, sugar, white vinegar, water, herbs, and a level teaspoon of salt.
- Stir well, bring to the boil and simmer for 1 hour. Then allow it to cool for 1/2 hour.
- When the mixture has cooled a tittle, add to sterile jars. Allow it to cool for another 1/2 hour before sealing the jars with lids and labelling.
© 2022 Arthur Russ