Garden Treasures and Green Tomato Chutney

November is an intriguing month. The beauty of Autumn all around us but the hint of Winter about to arrive at any time. So far, here in my part of the UK, it’s been very mild and damp.

It’s been very much like Spring with the temperatures, light levels and absence of frost. The result is that some plants are still producing flowers and others are flowering again. Only odd ones, here and there around the garden, but full of life and loveliness. Here are some which caught my eye.

The leaves have been a joy to see as they change to glowing golds, oranges and reds.

As they fall they carpet the ground. The damp earthy scent of Autumn is such a pleasure.

I have enjoyed a few very late semi-ripe strawberries as they’ve continued to fruit. Most are being eaten by snails but I found a few nice ones which were delicious.

Some lovely berries are lighting up the garden and there are new catkins on the Garrya.

In Spring I planted an annual called Sanvitalia in a narrow border. These are amazing little yellow daisies which flower from May until the frost begins. They never need deadheading and always have masses of lovely flowers. Such a good plant!

The apples have been abundant this year. I sliced and froze some but we had a problem with the freezer so I made Apple and Ginger Jam. Absolutely delicious and easy to make. Not my own recipe this time. This is in Beryl Wood’s book, “Let’s Preserve It”. A book well worth having if, like me, you enjoy preserving fruit and vegetables.

There are plenty of apples stored in the shed to use over Winter. I hope the mice don’t find them!

A few at the top of the tree are hard to reach but when they fall they feed the birds and other creatures.

It was time to remove the tomato plants and a lot of green tomatoes. For the first time I made Green Tomato Chutney. I adapted a Beryl Wood recipe to suit myself and it turned out well. It’s quite sweet but tasty and with a little bit of chilli heat. Here’s my version:

Green Tomato Chutney
Makes four or five jars.

1kg green Tomatoes
230g Onion
1 red Chilli
230g Cooking Apples (prepped weight)
225g Sugar
285ml Malt Vinegar
half a teaspoon Salt
1 rounded teaspoon Ground Ginger
1 rounded teaspoon Mustard Powder

Chop the washed tomatoes. 
Peel and chop the onions into small pieces.
Chop the chilli finely. Wash hands carefully afterwards to prevent irritation.
Put all ingredients into a large, heavy-bottomed pan.
Stir to mix and bring to the boil.
Turn down the heat and simmer for about half an hour until vegetables are tender.
Meanwhile, wash and rinse well five jars with sound lids. Don't wipe the rinsed jars. 
Put the jars into a cold oven and turn the heat to low. 
Wipe the lids with kitchen paper and place somewhere warm but not in the oven.
Place a large wooden chopping board (if you have one) on the worktop next to the stove. Cover with kitchen paper or a folded teatowel. This will prevent the hot jars from touching a cold surface and cracking. Or just use a few layers of newspaper.
Have a ladle and a funnel ready.
Increase heat under the pan and boil rapidly  until thickened. This will take about another half an hour. Stir occasionally to prevent sticking. ( A long handled wooden spoon is best as the boiling chutney spits).
When it has thickened sufficiently, remove jars from the oven one at a time and place the funnel in the neck. Ladle the hot chutney into the hot jars and leave a small gap at the top. 
Using a cloth to protect from the heat, screw the lid on tightly.
As the jars cool they will seal if this procedure is followed. You will hear a popping sound as the lid seals.

It’s been a busy couple of weeks because I also made my Christmas puddings. I love these and they’re so much easier than using the traditional method. Unfortunately, my detailed instructions are too long to include here but they are in my cookbook if you have it and would like to have a go.

Instead of steaming up the kitchen, these steam under foil in the oven. The kitchen stays dry and you don’t need to worry about it once it’s in the oven. I make them as individual puddings and freeze them. Each pudding only takes a minute in the microwave to thaw straight from the freezer. I serve them with Rum Sauce. My recipe for this is also in my cookbook which I produced at the request of my readers.

Here is the link if you’re interested in my Earthy Homemaker’s Cookbook. Let me know if you don’t want to buy it but you’d like the pudding recipe. I’ll see if I can help.

https://geni.us/eANQu

So much more to tell you but I will save it for next time. I hope you’re enjoying the run up to Christmas as much as I do. With you again in a couple of weeks. Bye for now.