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
Method
  • Heat the oil in a pan and cook the onion and garlic until soft
  • Add the mustard seeds, ginger, tumeric, cardamom and star anise stirring well
  • Add the tomatoes, vinegar and sugar and simmer until the mix thickens
  • Add the chilli and cook for 5 minutes
  • Add the greengage paste and mix well
  • When the chutney reaches the right consistency (for a chutney) put into sterilised jars
I will write about how it tastes in a few weeks.