Green tomato chutney question

B3

Some of my tomatoes are more white than green. Can I still use them? And can I use the tiny beady ones?
Thanks

Dovefromabove

When you say ‘white’ do you mean the paler green that tomatoes turn before they turn red/yellow?  

If so theyre perfectly gine to use 😊 but they are the ones that are most likely to ripen indoors whereas the darker green ones may not ... so what I do is leave the pale greenish ones to ripen and make chutney with the greener ones ... but if you’ve not got enough darker ones then use the lot ... no problem 😋 

and yes ... I use the little ones too 😊 

B3

They look whiter than yellow 😊. I'll keep them for a while . Thanks @Dovefromabove I'm totally unobservant but I have a feeling that some of the 'white' ones were less mature than the green ones. They mostly came off the youngest trusses while the greener and yellowish ones were a bit bigger.

Dovefromabove

🤔... any sign of blight on the leaves?

B3

No. Don't think so. They 're on the compost heap now. Old leaves were looking worn but newer ones were ok some of lower tomatoes had a bloom on them so I chucked them to. I think that was due to the damp weather. Green tomatoes are in a big cookery bowl awaiting their fate.

The three little ones are an example of the whitish ones

Dovefromabove

Not really seen any like that before  ... I’d cut them open and if they look normal inside I think they’ll be fine for chutney. 

B3

Will do😊
I cut one open. It was fine. I even had a nibble. It had a pleasant herbal taste..