Fiery Green Tomato, Lemon and Chilli Chutney

This might be just the ticket to liven up your Christmas cheeseboard, vegan or otherwise...

My husband requested a really hot chilli pickle or chutney after I had made the green tomato chilli jam the other day. He asked me to put 3 nag bhut chillis in, seeds and all. Normally, this would be enough to make the chutney totally inedible to all but my courageous husband, but luckily the chillis had been in the freezer a while and seemed to have lost some of their bite. Having said that, though, this is still a fiery condiment and a little will go a long way...

This recipe makes enough for 2 small jars or one larger jar (coffee jar size)

500g green tomatoes

Up to 3 nag bhut chillis (or more of a less hot kind)
150g gour or unrefined brown sugar
1 tab extra virgin olive oil
2 tabs lexia raisins
2 tsps seasalt
1 lemon, sliced into very thin wedges
1 tab cumin seeds
1x5cm cinnamon quill
1 tsp hing

• Mince the chillis and stir into the hot oil with the cumin seeds just until the seeds start to toast.
• Add the green tomatoes (roughly chopped), the cinnamon, and the lemon slices.
• Lower the heat, adding a splash of water if necessary, and cook with the lid on until the tomatoes are soft and their juice is coming out.
• Now add the gour/ brown sugar, the salt and the raisins to the pan. Stir it in until it has melted/ dissolved and bring to the boil.
• Continue to boil gently, stirring from time to time to prevent scorching. After a few minutes, a little of the chutney will hold together when dropped into cold water and it's ready to bottle in a sterilized jar(s). You can remove the cinnamon now if you like.
• Use with caution! 

 For more interesting chutney/ jam recipes, look here, here and here

rhubarb chilli chutney, green tomato jam, plum chutney