Waji's Spiced Green Tomato Chutney

‘I met a farmer who grew hothouse tomatoes but at the end of the season he always ended up with the “late starters” - still green and he couldn’t sell them. I said “I’ll take them,” and down came a hundred kilograms. I remembered them from my childhood in Bangladesh - we wouldn’t, we couldn’t waste anything - so there are many recipes with green tomatoes.
I cook them in white wine vinegar to keep them firm.’

As a table condiment they are a great relish with all white meat curries.
Spread it over ham and cheddar sandwiches.
At a pinch it’s a quick chicken curry paste.

My Green Tomato Chutney is
Green field tomatoes, white wine vinegar, white cane sugar, canola oil, turmeric powder,
cumin, powdered coriander, dried paprika, fresh garlic and sea salt;
chopped, simmered and hot bottled. Refrigerate. 250g.