I am nearing the end of my chutney making mainly because I am running out of jars and available space in the pickles and chutney cupboard. Although within that premise I always seem to find jars and space and so have taken to keeping industrial sized quantities of dried English mustard, vinegar and garlic as I’ve found it less onerous to knock up a quick sweet piccalilli, which we enjoy, compared to the long slow reduction of a chutney.

When hubby returned with a tray of cucumbers I nearly wept.

It’s all good fun at the start of the season but at this stage there is so much to do.

But I bit the bullet and decided to turn them into a sweet piccalilli with peppers and onions.

And I think they turned out great.

I’ve also taken to freezing produce that can be frozen, the green tomatoes for instance. I knew I wanted to make chutney with them and I didn’t want them to be affected by the blight, so it seemed a suitable answer. It also gave me time to catch my breath. I also have various fruits in the freezer that I might turn to jam or curds, it’s a good solution when you receive an unexpected offering or time is short.

The start of my spicy green tomato chutney. I do love a spicy tomato chutney, it is one of my favourites.

On its way.

Unfortunately I haven’t taken any further photos but I did have some with a venison burger topped with cheese yesterday and I literally purred with happiness, it was so good. I’ll definitely be making this again with my green tomatoes next year, as well as making a batch with my red tomatoes that are frozen in time in the near future.