What Works for One...

This recipe today is a 'fuel-saver'. In a few weeks we may be wishing to find a use for green tomatoes and thinking chutney. Most chutney recipes take quite a time to cook and thicken, but the following recipe makes a chutney that does not need cooking at all. It can be frozen for a long 'shelf-life', but and (it is said) can also be stored in the fridge for 3 months, and once a jar is opened the chutney should be eaten within a week.

No Cook Green Tomato Chutney: makes approx 4 lb.
2 lb (1kg) green tomatoes, quartered
1.5 lb (675g) mild onions, finely chopped
4 oz (100g) sultanas
4 oz (100g) raisins
5 oz (125g) soft brown sugar
1 tblsp salt
1 tblsp dry mustard
half tsp each ground ginger and cayenne pepper
malt vinegar
Mince (or pulse-process) the tomatoes and onion together and place in a bowl. Add the rest of the ingredients (except the vinegar) and mix together thoroughly, then cover and leave to stand in a cool place for a couple of hours to allow the flavours to develop.
Pack the mixture into clean sterilized jars, leaving 1 inch (2.5cm) headspace. Use this space to cover the contents of the jar with the vinegar, then seal with cling-wrap covers/vinegar proof lids, and store in the fridge where it should keep for up to three months. Once opened, use within a week.