The cherry tomatoes we planted in the hanging baskets misjudged their ripening quite spectacularly this year...
You'll need
lots of unripe, green tomatoes (about 500g), chopped up (mine were cherry tomatoes, so I just halved them)
500g of onions, chopped up quite small
250g raisins or sultanas
250g dark brown muscovado sugar
500ml vinegar (I used mostly cider vinegar, but then ran out so topped it up with malt)
1 teaspoon green cardamoms
1 teaspoon cayenne pepper (preferably something that didn't go out of date in 2002)
1 teaspoon dried chilli flakes
2 teaspoons salt
Chuck everything in a large pan (preferably not an aluminium one, as that'll react with the mixture), bring to the boil, and then simmer for an hour or so until it's turned into a deep brown, pulpy (not runny) mass.
Spoon into sterilised jars (there's some notes on this here in the rhubarb chutney recipe), and label, so when you find it at the back of the cupboard in 2015, you've an idea what it is. I found this amount fitted into 2.5 Frank Cooper Oxford marmalade jars (I'm thinking these are a standard 454g - but I'm quite taken with the idea of a marmalade jar measure. Paddington would most certainly approve...)
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