I couldn't bring myself to chuck out all the green tomatoes I had to pick off my green zebras due to fruit fly, and am very glad it didn't. Turns out green tomato chutney is delicious (especially with cheese and ham).
Here's the recipe:
1 tablespoon olive oil
1 small brown onion
1 teaspoon yellow mustard seeds
1 teaspoon salt
1/4 teaspoon red chilli flakes
100g caster sugar
2 tablespoons white wine vinegar or cider vinegar
4 green tomatoes, cut into thin slices
1- Heat oil over medium heat. Sauté onions, mustard seeds, chilli and salt until onion is soft and translucent
2- Add sugar, vinegar and tomatoes and cook until tomatoes are soft
3 - Place immediately into sterile jars and seal.
I am pretty lazy when it comes to sterilising old jam jars - I just give them a good scrub, then pour freshly boiled water in and close the lid tight. It's probably not the recommended way to do it but I haven't had problems with my preserves (yet).