Grandma Marshall’s Green Tomato Chutney

This is an adapted recipe, that my Paternal Grandmother used to make. It is loosely based aroung Mrs Beetons, but has been altered to suit her tastes. My Grandma passed away when I was a very small baby, so making things that came directly from her really make me feel that I have a connection to someone that I never really knew.

Made now, as a consequence of clearing out the unripened vines to make room for overwintering crops, this will be mature enough to use at Christmas, and a jar can make a nice little gift for someone.

You will need:

10lb Green Tomatoes

1lb Onions

1/20z Black Peppercorns

1oz Salt

2lb Sugar

2pts Vinegar

1lb Raisins

1lb Sultanas

1 Small Marrow

1 Good Pinch of Garam Masala

• Slice (or chop, depending on how coarse you like it) the tomatoes and chop the onions and mix together in a basin with the peppercorns and salt. Cover this with a clean cloth and leave overnight for the juices to extract.
• The next day boil up the sugar in the vinegar until it has all dissolved, then add the raisins and sultanas (which may be chopped too if you like). Simmer this for 5 minutes
• Then add the tomato and onion mix, simmer and stir regularly until the mixture is thick. It is ready when you can reveal the clean bottom of the pan as you draw the spoon along and the mixture just slowly comes together again.
• Put into clean, warm sterilised jars. (I tend to have mine in a low/simmering oven whilst the chutney is cooking) Never put hot food into cold jars as this will have disasterous consequences
• 

This chutney goes great with the usual suspects such as bread and cheese, but also makes a lovely fruity addition to lamb casserole.