As you can see from the picture, some of these grew to 1lb in weight, while others only reached 1/2 lb ;-)
In true WI style I did these wearing a smock and hairnet while singing "Jerusalem" before bottling them into jars with Gingham print lids :p
For the recipe see here where Mr Fearnley-Whittingstall explains all. The recipe is fairly flexible, and after trying to skin some of the tomatoes I ended up just cutting the rest into chunks with the skins on because a) I thought they would add texture to the finished chutney and b) I couldn't be arsed skinning the rest. In a months time these should have matured enough to be eaten with copious quantities of pork pies, Cornish pasties, and other pastry comestibles.
The tomatoes I've left on the plot don't appear to be going any redder and the consensus on the allotments is that nobody elses have worked out either. This means a second round on the chutney machine next weekend to sort out the rest of them so any takers for chutney, shout up now.
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