Green Tomato Chutney

Any-one with a vegetable patch will know the feeling of joy as tomatoes begin to appear, and then the feeling of despair as they keep appearing in a good year. This is an excellent way of using green tomatoes if a plant falls over, or if you just think there are too many on a plant and need to remove some.

Don't be scared by the ingredient list it is really very easy.

1.5 pounds green tomatoes
1 pound green apples
8 ounces coarse chopped onions
1 tablespoon salt ( 15ml tbsp)
4oz raisins
1 pound soft brown sugar
8 fluid ounces cider vinegar
rind and juice of two lemons
2 tablespoons mustard seeds
2-3 chopped deseeded red chillies ( make sure you know how hot they are!)

In a muslin bag:
1 tablespoon coriander seeds
2 teaspoon black peppercorns
2 teaspoon allspice berries
1 teaspoon cloves
2 crushed cinnamon sticks

Note: About the muslin bag...I used a piece of a clean pillow case last time and that worked well, any porous clean cloth will do.

1. Peel and chop the tomatoes.
2. Peel , core and chop the apples and add the peelings etc, to the spice bag.
3. Put the tomatoes, apples, onions and salt into a large pan and bring slowly to the boil. Simmer for twenty minutes.
4. Add the raisins, lemon juice and rind, sugar, vinegar and spice bag and return to the boil. Stir until the sugar has dissolved and then simmer for thirty minutes, or until the mixture is nice and thick.
5. While the mixture simmers wash out your jars and put them and the lids into a low oven to sterilize.
6. Add the mustard seeds and chillies and pour mixture into warmed jars. Seal and leave for one month before eating.

I have to admit that I often don't peel the tomatoes, just give them a good wash. Green tomatoes are difficult to peel, and I am often using small " windfall" fruit. The skin doesn't alter the flavour and isn't really noticeable in the finished product.

The mustard seeds are optional, some people don't like the texture. The chillies can also be omitted if you don't want their kick in the finished product.

Harvest Bean Soup

Very filling, very easy and very good for you. This vegetarian soup is very easy to cook and eat but the best part is that it freezes well.

1 tablespoon oil
1 large onion
3 stalks celery
2 diced carrots
3 garlic cloves, or according to taste
1 tablespoon dried oregano, or two fresh chopped
800g can chopped tomatoes or equivalent fresh skinned tomatoes
3 cups water
400g can canellini beans or a cup each of chosen dried beans
300g can butter beans
100g fresh green beans


When I make this soup at home I soak a cup each of dried beans overnight before making it and finish cooking them as the soup simmers. I vary the quantity of beans and the variety depending on my mood and whats actually in the larder, but they should be roughly the same size as each other to cook evenly.

1. Fry onion for two minutes until tender then add celery, carrot, garlic and oregano if dried.
2. Stir in tomatoes and water and bring to the boil. Simmer for thirty minutes. Add all beans and organo if fresh, simmer for another two or three minutes.

You can add some fried bacon for a sort of mock minestrone effect.