So, the latest venue for the Bare Cupboard Tour Of South London 2011 is Penge. Another friend on holiday, another chance to spread myself out in a lovely house.

And this one has an equally lovely garden attached to it – one that is, at the moment, an abundance of tomato plants. From crimson-dark pop-in-your-mouth cherry tomatoes to great big knobbly orange ones, never has the word ‘glut’ been more appropriate. (Don’t ask me what varieties they are – I’m an eater not a grower!)

One of the prerequisites of my staying in the Munyama home while they were away was to use up said tomatoes, and, if I could be bothered, to make something nice with them that the family could enjoy when they get back.

The original idea was to make a green tomato chutney, as both Nicky (the tomato-fingered home-owner) and I thought there’d be plenty of unripe ones to use up. However, when I got round to weighing the two heaving bowlfuls of ripe tomatoes I’d picked, I found I already had nearly three kilos!

I did my usual thing of trawling recipes – online and in print form – and came up with a general idea of how I wanted my chutney to taste. I ignored the many recipes that had raisins in the ingredient list, but sensing that something fruity is a necessity in a chutney like this, I went for some apple. And, instead of using white wine vinegar, which seems to be the most popular, I thought I’d use cider vinegar to complement the apple.

The spices I kept simple – white mustard seeds, ground ginger and coriander, with a couple of green chillies thrown in for a little bit of a kick.

The other essential ingredients for a chutney – some roughly chopped onion, brown sugar and salt – were added to the pot, and I set it to boil for about an hour.

I’d worked out the proportions based on a recipe that had used about one and a half kilos of tomatoes, adding extra vinegar and sugar in what I hoped were the right amounts.

In terms of flavour, it was perfect – warm and spicy, with a delicious fresh sweetness – but I was left with rather a lot of liquid. I would definitely use less vinegar next time, adding less sugar too, so the balance of sweet and sour is right.

Even after draining off the excess liquid, I still had enough chutney to fill four half litre jars – and, having read somewhere that a spoonful of chutney in a stew is a rather tasty addition, I bottled the remaining tomato juices and will keep them for such an event.

Now, my jars of spiced tomato and apple chutney are sitting in a cool, dark place awaiting their moment of truth. I – and the soon-to-return Munyama family – will keep you posted.