Greengage and Tomato chutney

In my last post I wrote about making Blackberry and Apple Chutney, and in the post before I wrote about making Blackberry Jam with Bella all on the same day my parents were over. Well I also made some Greengage and Tomato chutney (recipe below).

I froze the Greengages I gathered last month, and so set them to thaw the night before I made the chutney. In many posts on forums I noted people who froze Greengages often recommended that you cut them in half and remove the stone before freezing. This I did not do, this I should have done.

When thawed the greengages were very soft, so soft that all I had to do is squeeze them and their insides came out like pus (tasted OK though) making it easy but unpleasant to remove the stone.

Anyway I followed this recipe I found for Greengage chutney, again making some changes in line with the gift I got from Emma and Stuart (see last posts), mostly because the chutney recipe was designed for immediate eating, not putting in a jar for several weeks (I chose the BBC recipe because it made use of so few greengages). I will see in a few weeks if it worked or not!

Ingredients

• 4 tsp of olive oil
• 1 onion finely chopped
• 2 garlic cloves grated on a garlic grinding plate
• 1 tsp of mustard seeds
• 1 tsp ground ginger
• ½ tsp ground tumeric
• ¾ tsp freshly ground cardamom pods
• 2 whole star anise, lightly ground in a pestle and mortar
• 4 tomatoes, peeled, seeded and roughly chopped
• 100ml of white wine vinegar
• 50g demerara sugar
• 20 greengages, squeezed like pus (see above)
• 1 small red chilli finely chopped
• 2 tsp lemon juice