Salsa pimentée aux tomates vertes de Charles #Recipe #Recette

Not all of the tomatoes that appeared on this season’s plants made it to the red stage. Being one that does not like to see foodstuffs go to waste, one made a chutney. Damned, it’s good.

‘gredients

• 1.1 kg green tomatoes (1.1 because that’s how many came off the bushes
• 350 g red onions
• 1 cup apple cider vinegar
• 1 cup red wine vinegar
• 1/2 cup maple syrup
• 1/2 cup dark musvocado sugar
• 1/2 cup pickled jalapeños
• 5 whole jalapeños
• 5 birds eye chillies
• 5 salad chillies (the long, red, not very hot variety – grand in salads!
• 2 tablespoons smoky paprika
• 1 teaspoon chilli paprika
• 1 teaspoon nutmeg (freshly ground, of course)
• 2 tablespoons cinnamon (freshly ground, of course)
• 1/2 cup crystallised (or naked, I prefer naked) ginger
• 2 tablespoons black peppercorn (whole, not ground)
• 2 tablespoons yellow mustard seed
• 2 tablespoons black mustard seed
• 1 tablespoon caraway seed
• 1 tablespoon fenugreek

Label by Adam

‘structions

• Coarsely chop tomatoes into bite(ish) size pieces
• Slice onions into big chunks
• Chop the chillies, you will be using both flesh and seeds
• Three ways to cook this – I used the ‘Jam’ setting on my bread maker. You can also use a slow-cooker or pop it into a big pan on your hob
• Regardless of how you choose to cook it, put all ingredients into container
• Turn container on
• With my ‘Jam’ setting in my bread maker, I ran it through twice
• If using a big pan on your hob, stir regularly
• If using your slow-cooker, stir occasionally
• When the whole lot looks deliciously caramilised, it’s ready
• Put into jars (the label above is mine, thanks to Adam, feel free to adapt)
• Eat this on anything that you wish to eat it on
• Give jars to people you like
• Tell those people how much you adore them