Get a site

Rockledge Garden’s farmer’s market green tomato chutney

farmers market sandwichRockledge Garden’s farmer’s market green tomato chutney: We have just been sampling our Farmer’s market green tomato chutney and were catapulted back in time!

To a time in England, at the end of the summer when the last of the tomatoes just won’t ripen and there are green ones dangling enticingly from the slowly dying plant. Here in Florida it appears that the tomatoes are so impatient to grow, that from the start they just can’t ripen enough.

When ever it is that you find yourself with a whole bunch of green tomato before or after the season, green tomato chutney is the perfect solution for capturing their subtle tomato flavour. This particular recipe is our basic solution. However, you can add and remove ingredients at will. The English are often found making their green tomato chutney with the expectation of the Christmas holidays and the turkey, cheeses, etc., that come along with it. This will mean the addition of more clove, garlic, cinnamon and all those other warming spices.

For now, this is our basic Rockledge gardens farmer’s market green tomato chutney and we hope you are encouraged to have fun with it and perhaps invent your own family recipes.

Ingredients – makes 14 x 8oz jars

  • 2.5 Kg green tomatoes, quartered
  • 500 grams spring onions, thinly chopped
  • 1 tablespoon salt
  • 250 grams raisins
  • 250 grams cranberries
  • 500 grams cooking apples (we only had 2 in the house so made it up with some of Vi’s apple sauce)
  • 1 teaspoon ground clove
  • 1 tablespoon ground cinnamon
  • 1 tablespoon anise seeds
  • 500 grams brown (or white) sugar
  • 1.25 litres red wine vinegar
  1. First wash and dry the tomatoes then slice thinly and place them into a large saucepan.
  2. Add all of the other ingredients and bring to a boil.
  3. Boil for 20 minutes, stirring often. Then reduce the heat so that the chutney is simmering.
  4. Simmer for up to 2 hours and stir often and carefully because as you lift the chutney from the bottom of the pan, it will spit.
  5. Continue cooking until the chutney has thickened and is reduced by about 1/3rd.
  6. Pour into sterilized jars and seal as if for jam.

jars tomato chutney

We tested our chutney and created a Rockledge Gardens farmer’s market sandwich using Busy Bee’s Bakery whole wheat bread, lettuce, tomato and onion picked at The Farm, some mozzarella and a good dollop of our Rockledge Gardens farmer’s market green tomato chutney and …… OH WOW!!!!

farmers market sandwich

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.