My excess Green Peppers have now been confined to the freezer. They were cored, de-seeded, and cut into strips. These were laid on grease-proof paper and popped into the freezer. I shall do another lot tomorrow. It seems to have worked very well, and the pieces are all conveniently separate; ready to be bagged.
I shall do the same with my long thin (mild) Peppers, and the Chillies.
The (James Martin's) Green Tomato Chutney was a real success; it was very simple to make, and is delicious. The only thing that I didn't like was the slightly over-chunkiness of it.
I still have loads of green Tomatoes, so I decided to make more with exactly the same recipe, but having GRATED the Tomato and Onion rather than chopping them.
I think it's an improvement, as the finished Chutney is much smoother, and more 'spreadable' whilst still being slightly coarse. I suppose it depends on what you like.
We seem to have an awful lot of conserves this year; better that than too little.