Tomato chutney and frozen vegetables

I have finally tried the tomato chutney that I made back in the summer when British tomatoes were still available! I made some mini beef burgers, so I thought that it was the perfect time to try the chutney. The burgers were simply made from minced beef, mixed up with a pinch of salt, some black pepper, some chopped basil and a finely chopped, small onion. I then added one egg and mixed it all together. Then, simply use a spoon dipped in cold water to form suitable size portions of the mixture into small beef burger shapes and fry them gently for about 15 - 20 minutes, turning over about half way through.

Anyway, the chutney was really, really tasty, so that is definitely a recipe I could recommend! My only concern now is that I might not have enough of it to last until the tomatoes are back. Also, I'm not sure how long it will last now that I've opened the container and broken the seal. I'm keeping it in the fridge, so hopefully it will last a good six weeks or so, but we'll see how it goes.

I think I was quite wrong to be so concerned about getting enough vitamins through the winter months as there was one source that I hadn't considered at all; frozen vegetables. I've noticed that in my local supermarket at least, there is a good supply of British grown frozen vegetables, such as peas, broad beans and green beans. Although when I was doing my shopping last week, there weren't any broad beans, but hopefully this is just temporary. I don't know why I hadn't considered this option before, I think people often tend to forget the frozen vegetable section, but I have heard (I don't remember where from, but I will try to find a source for this information) that because the frozen vegetables are often frozen within a couple of hours of being picked, they actually contain more of the original vitamins and minerals then 'fresh' vegetables which have been imported from other countries. The reason for this is that as soon as a vegetable is picked from the plant, the vitamins it contains start to break down, so if it is frozen almost straight away it should retain far more of these substances then the same vegetable which was picked a few days ago and flown over from another country. Well, that's how I understand it anyway.