A great weekend lunch for two on a cold winter day. The onion marmalade will keep for a couple of months in the fridge.
We’ve had loads of unripe tomatoes left on the vine this year. As the nights are getting colder and there’s a risk of frost, I thought I would make a green tomato chutney. My recipe is based on Nigel Slater’s with a few adjustments – I simply used whatever I had in the cupboard.
I was a bit worried about the amount of sugar that went into it but give it a few days in the jar and it’s nice and tangy and not too sweet at all. It goes really well with cheese or ham.
The amounts given make around 1.5 litre of chutney.
It’s surprisingly difficult to find good quality pickled cucumbers in London. Those available from supermarkets taste as if they were pickled in acetone and are, frankly, inedible. Bigger shops sometimes stock Polish or Turkish brands which are pickled in a less vinegary solution with dill and other herbs or spices. Then, there are really nice Israeli cucumbers in brine, but they are hard to find. This year, I thought I would give it a go and make my own.