Chef Susi from the Fooditude kitchens has shared this delicious recipe with us to mark World Food Day 2020. This year, we’re celebrating the amazing work done by our friends at Foodcycle – who are strengthening communities throughout the UK by bringing people together around a healthy meal.
Why is this recipe so awesome?
It’s nearing the end of the tomato season, and the plants that once brought you a bountiful supply of juicy red tomatoes in the summer now only have a few unripened tomatoes remaining. Instead of leaving them to perish, be a food waste warrior and follow this easy-peasy recipe for a scrumptious green tomato chutney.
With winter just around the corner – what better way to keep things delicious than a hearty platter of cheese, bread and homemade chutney. Enjoy!
500g green tomatoes (chopped)
250g red onion (finely chopped)
2 garlic cloves (finely chopped)
1 red chilli (finely chopped)
300ml cider vinegar
200g brown sugar
1 tbsp. olive oil
60g currants
1 tsp. salt
Harvested unripe green tomatoes from the garden
Add the oil, onions, garlic chilli and salt into the pan, sauté over medium heat until the ingredients have softened.
Add the remaining ingredients and bring to a boil.
Reduce the heat to simmer and leave for at least an hour or until the chutney is dark and thickened. Remember to stir occasionally!
Nicely bubbling away! Soon to be delicious chutney