Green Tomato Chutney

My dad liked to make green tomato chutney, and I surmise now it was because we rarely got enough sun in summer to ripen the tomatoes in our garden! Even so, the chutney went down well on cheese sandwiches or as a condiment alongside curries, fried fish, roast chicken, or with ham. It’s sweet, tangy, pungent, and bright—everything you need to perk up your taste buds. This makes a small enough quantity to store in the fridge and use up fast so you don’t have to process it in a canning bath.</