Green tomato chutney

There is always a time when the summer is gone, most of the tomatoes have ripened beautifully, but a few have decided to stay green. As my mother would say, ‘thou shalt not waste’. There are so many wonderful ways you can use these tomatoes: in jams, pickles or in a beautiful chutney. This wonderful condiment was completely alien to me until I came to Britain and enjoyed a piece of York ham served with a sweet fruity chutney. And now I’ve come to have huge admiration for this preserve, which can take on hundreds of different guises depending on the fruits, vegetables and spices used. I serve chutney with everything I can. One of my biggest failures in life is not having found a way to replicate the smell of a raw tomato, cut from the vine: one of the greatest scents in the world. I would love it to burst out from a chutney like this. I have spent many weeks trying to capture or reinvent that smell – through steaming, simmering and making consommés. So if any of you have solved this mystery, please, do let me know.