2 tomato chutneys: spicy and green tomato

The tomatoes in these chutneys will make any lover of tomatoes happy. Instead of spending money at the store, give homemade versions a try.

Turmeric, cumin, red pepper and mustard seeds and powder all lend spicy notes to this intense chutney that is easy to make and a nice gift for kind neighbours.

Stir a dollop into curry as it is cooking to add even more flavour, then serve the chutney alongside for a real eye-opener.

Makes about 2 litres (8 half-pint jars)

• 2.5 kg (5 lb) ripe red tomatoes, quartered
• 5 medium yellow onions, chopped
• 3 garlic cloves, minced
• 30 ml (2 tbsp) dry mustard
• 15 ml (1 tbsp) salt
• 15 ml (1 tbsp) chopped fresh ginger
• 15 ml (1 tbsp) cumin seed
• 10 ml (2 tsp) ground turmeric
• 5 ml (1 tsp) mustard seed
• 5 ml (1 tsp) ground red pepper
• 250 ml (1 c) cider vinegar

1. In a large, nonreactive pot, combine the tomatoes, onions, garlic, dry mustard, salt, ginger, cumin, turmeric, mustard seed, red pepper and cider vinegar. Over moderately high heat, bring the mixture to a boil; reduce the heat to low and simmer gently, uncovered, stirring occasionally, until the chutney has thickened, about 50 to 60 minutes.

2. Spoon the chutney into warm, sterilized jars, leaving a six millimetre (1/4 inch) space between the top of the chutney and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water.

3. Place the jars of chutney in a cool, dark place to season; the chutney will be ready to eat in four weeks. Once a jar has been opened, store the chutney in the refrigerator.

Don't know how to use your tomato bonanza? Harvest some before they ripen and whip up some jars of this savoury side dish. Give some as lovely, inexpensive house gifts.

Makes about 1.5 litres (6 half-pint jars)

• 2 kg (4 lb) green tomatoes, chopped
• 2 medium onions, peeled and chopped
• 1 large green apple, peeled, cored and chopped
• 175 g (3/4 c) golden raisins
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) ground allspice
• 5 ml (1 tsp) curry powder
• 2 ml (1/2 tsp) ground red pepper
• 250 ml (1 c) firmly packed brown sugar
• 500 ml (2 c) cider vinegar1.In a large, nonreactive pot, combine the tomatoes, onions, apple, raisins, salt, allspice, curry powder, red pepper, brown sugar and cider vinegar. Over low heat, bring the mixture to a simmer, uncovered, and cook gently until the chutney has thickened, about 45 minutes. Stir occasionally to prevent the chutney from burning. Stop cooking if the chutney begins to dry out.

  2.Spoon the chutney into warm, sterilized jars, leaving a six millimetre (1/4 inch) space between the top of the chutney and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water.

  3. Place the jars of chutney in a cool, dark place to season; the chutney will be ready to eat in four weeks. Once a jar has been opened, store the chutney in the refrigerator.

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