I was in France recently and my friend who I stayed with had a glut of tomatoes. There were quite a lot that hadn’t ripened yet and we’d already eaten our combined weight of the ones that had so I made this chutney to use up what was left.
Even though the tomatoes are green and therefore not fully ripe, they still contain high levels of Antioxidant vitamins A, C and E, Beta Carotene that your body converts to Vitamin A and uses as and when needed and interestingly an alkaloid called Tomatidine (funnily enough!) that has been shown by the University of Iowa to help build larger and stronger muscles and reduce body fat! It is also known to help fight many cancers such as breast, colon, stomach and liver.
I don’t use sugar in my cooking, usually substituting with a natural alternative such a Xylitol (that doesn’t raise your blood glucose levels) so this in fact is not a preserve per se, but a lovely tart relish that would nevertheless keep for a week or so in the fridge.
Eat with aged cheese, smoked oily fish or cold meats. Makes around 4 jars.
1kg green tomatoes, skin on, core removed and diced
500g white onions, finely sliced
1 large cooking apple, peeled and diced
4 green chillis, finely chopped
1 tsp ground coriander
1 tsp yellow mustard seeds
100ml white wine vinegar
75g xylitol, or other natural sweetener
2 tsp sea salt
Sweat the onions until soft and translucent then add the spices, chilli, half the vinegar, apples and tomatoes. Cook for 15-20 minutes until the tomatoes are soft but not completely broken down. Add the sugar, salt, sultanas and the rest of the vinegar and cook out for another 5 minutes or so.
Sterilise some screw top jars (wash with hot soapy water then put in oven at 110c for 10 minutes) and fill with the relish whilst still warm.