I couldn't find another thread so here we are. Mods please merge if necessary.
We are making some. We had 8 outdoor tomato plants and we got a few ripe ones over the past 6 weeks or so - enough for us and to give some away - but we ripped the plants out last week and there were pounds of green ones that would never ripen. We are making chutney. We must have thrown at least as many away as we used from this green lot - they were turning brown with rot.
I've no idea whether it will be worth it. I can't remember having tasted green tomato chutney before. Jan probably has - she's a greater chutney eater than I am. I like Indian chutneys & pickles to go with curry, and am partial to picked onions & beetroots, but that's pretty much my limit.
I hope it tastes good. We are supposed to boil this stuff util it thickens and I have to say that I find the smell of boiling vinegar especially vile. If it wasn't a medieval torture, it should have been.