Martin's been to Lincolnshire Pond Plants, who are busy moving to a larger site! We've got listeners' questions on clematis and basil, there's an update on the suspect Venus fly-trap seeds and the usual weekly garden tasks!

Pauline’s Dad’s Green Tomato Chutney Recipe

Makes about 1 ½ kg or 3 ½ lb

1.2kg (2 ½ lb) green tomatoes roughly chopped

2 onions, peeled and chopped

6 cloves garlic, peeled and crushed

Thumb size piece of root ginger, peeled & finely sliced

3 large cooking apples, peeled, cored and chopped

225g (8oz) sultanas or raisins

1 level  tbspn yellow mustard seeds

1 level tbspn salt

½ cinnamon stick

2 pieces star annise

280ml (½ pint) cider vinegar

140ml (¼ pint) orange juice

450g (1lb) light muscovado sugar

Sterilised jars and lids

 Method

Put all the ingredients, except the sugar into a preserving pan and place over a medium heat. Bring to a boil then reduce the heat and simmer for 1-1 ½ hours until the ingredients have softened.

Remove from the heat and add the sugar. Stir until it dissolves

Return to the heat and simmer for approx. 1 hour until the mixture has thickened

Stir occasionally but as it starts to thicken stir a little more to stop the chutney from catching on the bottom of the pan

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The Pots & Trowels team:
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Jill Fish
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