Tomato chutney recipe
Having enjoyed an abundance of delicious "Fiorentino" tomatoes all summer from 4 plants, the first ground frost has arrived in Casentino Alto, and I have now lots of green tomatoes. My day yesterday was a chutney one and I made 3 batches. Recipe no 1 was Nigel Slater - a bit sharp, probably good with cheese. Recipe 2 -Good Housekeeping with apple made me think of Roast Pork, so I decided to make up my own using ingredients that would go together. The result was good and will be used as a bruschetta topping. I thought I would share it with you---My recipe:900g Green and red tomatoes chopped3 medium red onions chopped3 cloves garlic squashed1 dessertspoon crushed peppercorns1 dessert spoon salted capers1 bay leaf1/2 lemon zest4 tablespoons sugar150ml white wine vinegarlarge bunches of basil and parsley choppedCook together over a medium heat stirring occasionaly until thick. Then blitz to a rough puree and pack in hot jars and seal.