Food & Drink

Plot 57 Green Tomato Chutney

Recipes from Suzanne James | www.suzannejames.co.uk

It has been an amazing year for Tomatoes at our allotment – Plot 57 of hundreds of numbered plots on the same site. There is something very pleasing about bringing food grown on Plot 57 to cook and serve at our venue, which is of course, Fifty Seven! Life moves in mysterious ways don’t you think? Now that they days have turned colder we found ourselves with masses of green tomatoes that wouldn’t ripen, but never fear – no need to let them go to waste! They have been turned into

“Plot 57 Green Tomato Chutney” to be served with our cheese boards on Sunday’s in The Lounge. It seems only right to share this wonderful recipe with you, so that you can make the most of your last pickings of the season too!

Preparation 30 mins / Cooking 1-2 hours Ingredients

• 2.5 kilos of green tomatoes diced • 500g red onion finely chopped • 1 tablespoon salt • 1 litre of vinegar (white wine, red wine or cider – can be a mix of these) • 2lbs white mustard seeds • 4 cloves of crushed garlic • 2 bay leaves • • 600g caster sugar 500g sultans In Season This Month • 500g Bramley cooking apples diced small Fruits, Nuts & Fungi - Apples, Cranberries, Pears, Quince, Wild Mushrooms Method Vegetables & Herbs - Artichoke, Beetroot, 1) Mix together the tomatoes, onion and salt and Butternut Squash, Cauliflower, Celeriac, Celery, leave to drain overnight in a colander Chicory, Horseradish, Jerusalem Artichoke, Kale, 2) Place vinegar, mustard seeds, garlic, bay leaves and caster sugar in a pan on a low heat and stir to dissolve the sugar. Kohlrabi, Leeks, Parsnips, Potatoes, Pumpkin, Salsify, Shallots, Swede, Truffles, Turnips, Watercress 3) Add the sultanas and Bramley apples to the Meat & Game - Beef, Duck, Goose, Grouse, pan and continue to cook over a low heat for 10 Guinea Fowl, Hare, Lamb, Mallard, Partridge, minutes Pheasant, Rabbit, Turkey, Venison, Wood Pigeon 4) Add tomato and onion mix and stir well Fish & Shellfish - Clams, Cod, Coley, Crab, 5) Bring to a boil, stirring, then turn down the heat to a simmer and cook for 1.5 to 3 hours, stirring occasionally, until the mixture becomes thick and syrupy. Taste and season as necessary. Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Lemon Sole, lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Pollack, Red Mullet, Wild Sea Bass, Sea Bream, Skate, Squid, Turbot, Winkles 6) Pour into sterilized jars and cool.