Sunset on Summer......

The clocks went back this morning and I almost got a lie-in...but the cherubs had other plans.

The whole family made the most of the beautiful weather and spent the morning at the beach with the dogs, it was glorious. Blue sky with voluptuous white clouds scattered far and wide. The sun now warming but not scorching, the cool southerly breeze bringing a sense of the changes to come.

We love this time of year. Tell the truth we love Spring and Autumn the most in New Zealand, the months of moderation in temperature, UV intensity and rainfall (on the whole) - grass is green, the ground is semi-firm and plants grow. The summer can be, and has been, scorching, riddling the ground with cracks and making being outside in the daytime a chore. The winter can be excessively boggy and very, very grey. Don't get me wrong we actually love aspects of all the seasons, for the changes they bring....but there is something lovely about Spring and Autumn.

And so, as our garden winds up it's summer harvest and the preserving is almost at a halt, I was looking around to see what I should really be making the most of and our second crop of tomatoes were on my hit list. They are not ripening now and the bugs are beginning to settle in and take over, so rather than lose them all I decided it was time to pull the plants out, give the ground a rest and some tlc with worm tea and the like and deal to the green tomatoes in the kitchen.

They are such petite bunches of scrumptiousness.

 

 

I decided to make my 'Sunset on Summer' green tomato chutney. A fitting curtain fall to the end of our summer harvest. Using the last of our fresh apples, the last of our tomatoes and almost the last of our peppers.

 

As with all good chutney recipes.....it is super easy.

 

3lbs chopped green tomatoes

1 lb chopped, cored red apples

1 lb chopped onions

3 mild green peppers, sliced thinly

Juice and shredded rind of half a large lemon

2 cm piece of ginger grated (fresh, root) - about 1 oz

1 Dsp ground cardomom

1 Dsp ground cinnamon

12 oz raw sugar

1/2 tsp sea salt

 

 

 

Throw it all together in a large preserving pan

Add 300mls of cider vinegar

Doesn't it look just lovely - even before cooking!! I love my preserving spoon - one of the culinary aids I brought back from my travels to South America.

 

Now gently heat until the sugar dissolves and then boil until the mixtures softens up and thickens up. Pack into sterilised jars and seal.

 

Let it mature a couple of weeks then....Enjoy!