My one tomato plant of 2012 may look unruly, but it was loaded with fruit. How unfair that it is already succumbing to blight this early in the season:
So, for the third year running, there are green tomatoes to be used right away before they shrivel into brown squishy blobs. At least it’s only a plant’s worth this time.
As I’m still eating green tomato chutney from last year and possibly have a jar from the previous year in the cupboard, I decided to have a go at pickling them. I followed this recipe, boosting the spices to include peppercorns (pink, white and black), various seeds (coriander, yellow mustard and lovage), bay leaf and dried Thai red chilli.