Stock: Green Tomato Chutney

Green tomatoes are not exactly a pleasure when raw. The solanine content, a poison found in nightshade plants (potatoes and tomatoes), is not beneficial to our body. But you can use a trick to remove it from the unripe tomatoes and then process them into a great chutney. Solanine is not fat-soluble and it is not destroyed even at high temperatures. But since it is water-soluble, we have a good chance of getting rid of it.

Remove the stem from the tomatoes (I had cherry tomatoes) and cut them into cubes. There are two tablespoons of salt and an onion cut into cubes. Covered and let the whole thing stand overnight.

The leaked liquid is sieved off and disposed of. Put the tomato cubes in a large saucepan, cover with water and cook for about 2 minutes. Strain again, pour the water into the canal and pour boiling water over the tomatoes again.

Peel the apple, garlic, onion and ginger. Remove the core of the apple and cut everything, including the dried apricots, into very small cubes. Bring to the boil together with the lemon juice and vinegar and simmer for about 10 minutes on a medium flame.

Add tomatoes, sugar, salt and cinnamon and simmer for about 25-30 minutes.

Immediately pour hot into rinsed glasses and close. The amount made 10 small (200 ml) jars. This chutney tastes best when it is allowed to sit for another five to six weeks. Even if it's difficult - the stuff just tastes good - but it's worth it.

It's a miserable snippet, but I would do it again every time because the enjoyment is worth the work.