We had a bumper harvest of red and green tomatoes this year at Limborough Hub, which makes a change from last year when we were faced with blight and that was the news across the borough in all the gardens in Tower Hamlets and further afield.
The recipe below is one I just put together but no doubt everyone has their own way of making a good chutney. I am a confident home cook so I’m one of those people who doesn’t follow recipes or stick to it or share ones I’ve made since I seldom remember what I’ve put in the dish. I’m a mum who can cook something out of nothing so it’s all about looking at ingredients and improvising. Adding a bit of this, bit more of that, depending on taste. That’s pretty much what I’ve done with this recipe, and as you can see from the photos, I forgot to include the tamarind in the Insta ready magazine shot of all the ingredients! How do people do this so easily, it took me a while to set up and make it look pretty. So, I will happily feed you, but ask me for the recipe and I’ll reluctantly comply. Maybe that’s too much of an admission here since I have willingly shared many recipes with family and friends and kept a brave face on. 😊
The bay leaves chillies and tomatoes have lovingly come from Limborough Garden.
2 tbsp of sunflower oil or any other oil of choice
Bowl of green tomatoes
3 cloves of garlic
Colourful hot chillies – any with a kick. (Naga)
Juice of half a lemon
Fresh coriander (as much or little as you want)
2 tsp all spice
2 bay leaves
1 small cinnamon stick
2 tsp mixed curry powder
2 tsp of cumin powder
½ tsp of turmeric
A chunk of soft tamarind (1tbsp?)
Himalayan salt (use any)
Grounded black pepper.
Couple of sterilised jars
- Chop up the onions, garlic, and chillies.
2. Add the oil to the pan, ensure the oil is hot then add five spice, cinnamon stick and bay leaves. Fry for a couple of minutes, then add the onion, garlic, and chillies.
3. Fry for another couple of minutes, then add the spices. Add some water to loosen the sauce, it may get dry at this point.
4. Cut up the tomatoes into quarters or just small pieces as you choose. Add the tomatoes into the sauce, with the tamarind and lemon juice. Add salt and pepper. Mix well and add half a cup of water if needed so it’s a little saucy.
5. Allow to simmer on medium to low heat for half an hour or 20 minutes if you want to keep the tomato pieces whole.
6. Keep stirring occasionally. For me, it’s ready once the juices have evaporated somewhat and the tomatoes have softened.
7. I sterilised the jars very quickly by placing them in a bowl, boiled the kettle and poured the hot water over them, then slowly and carefully took them out with a sterilised spoon, though do it how best suits you and please take care when doing this. If the inside is sterilised that’s the main thing. Some people dry the jars off in the oven, but these chutneys won’t last long in our house and Wen office, I’m sure.
8. Whilst still hot, carefully spoon into the jars and close the lid. Allow to cool with lids on to seal and lock in the freshness.
And voila! Enjoy on the side with rice and curry and for the English way, have it on a bit of sourdough bread with good vintage cheddar!
Shaheda Aziz Limborough Hub Delivery Manager