the cupboard’s full

three varieties – red tomato (recipe here), green tomato and marrow

plus ‘VIP chutney’ in Kilner jars (ran out of recycled jars) – green tomato made with honey instead of sugar (adapted from a Moosewood Cookbook recipe) as follows..


2lbs green tomatoes
2 tbs fresh chopped ginger
2 cloves minced garlic
3 tsp mixed spices – ground coriander, cumin, turmeric, cardamon
1 tbsp salt
1 tsp wholegrain miso mustard
1 cup honey
1 cup cider vinegar


  • Chop tomatoes
  • combine everything
  • bring to the boil
  • simmer for an hour or so stirring now and then, until juice thickens
  • cool before ladling into hot jars

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