Earlier this week a friend gave me a carrier bagful of green tomatoes.
I used Riverford's recipe to make 6 jars of chutney.
It took me two gos to get the correct consistency.
The Riverford recipe failed to specify that the fruit and vinegar mixture should be simmered uncovered!
However my trusty Good Housekeeping book came to the rescue and my second attempt succeeded.
I now have to wait 6 weeks for it to mature but an initial tasting was promising.
I am obliged to my talented art student daughter for the labels.
My only disappointment is that the finished chutney bears no resemblance to the vibrant green raw fruit.