Green Tomatoes: how to make the most of unripened crop.

Green tomatoes aren't something we see often, unless in the garden or allotment. Supermarkets almost exclusively sell perfectly ripened fruits and we tend not to see the crops that never ripen due the sudden changes in temperature and season. A green tomato is firm to the touch and has a more tart flavour than the usual red tomato, and a crop of unripe tomatoes can quite often be wasted rather than used due to unfamiliarity.

So what be done with green tomatoes? Well we've all heard of the movie Fried Green Tomatoes at the Whistle Stop Cafe. It's the go to dish, consisting of breadcrumbed slices of tomato fried in butter or oil until crisp. If this doesn't float your boat, they work really well in a variety of preserves. Tomato and chilli jam, pickles, tomato paste, fermented tomato salsas and chutney. Our favourite is this super easy green tomato and apple chutney recipe below. 

Have we missed your favourite recipe out? Let us know what you do with yours in the comments below. 

Green Tomato and Apple Chutney

  • 2½ kg green tomatoes
  • 500g onion
  • 1 rounded tbsp salt
  • 500g sultanas
  • 500g cooking apples
  • 500g light muscovado sugar
  • 1.14L jar spiced pickling vinegar

(This recipe also works well with the addition of chillies)

  1. Slice the tomatoes, Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  2. The next day, peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
  3. Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

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