Green Tomato Chutney

[Gardian]

Just made a batch this afternoon: weather gone off, they were never going to ripen.

Gary Rhodes recipe - tastes pretty good (i.e. like the dog's gonads).

Have informed sons that there may be no further need for 'pickle-smuggling' through the authorities. 

Recipe available if anybody's interested.

[ericd]

French people also do "green tomatoe jam" it's delicious !!!

[debbie]

I am interested in the recipe - thank you.

[Gardian]

Ingredients

• 2.25 kg green tomatoes, cut in to end-of-thumb size chunks. No need to skin or de-seed.
• 600 ml malt vinegar (but I used red wine vinegar, because that's what I had)
• 5 large onions, finely chopped (I just used one onion for a one third recipe)
• 225 gm raisins
• 450 gm sultanas (I only used sultanas, but to the combined weight)
• 350 gm demerara sugar
• 25 gm salt
• 4 tspns mixed spice (I used mild curry powder)
• 4 tspns ground cinnamon
• 2 tspns ground ginger

Put the toms and vinegar in to a large pan and gently simmer for 30 mins. Add the onions, raisins and sultanas and continue to cook for a further 30 mins. Add the sugar, salt & spices and simmer for 1.5 - 2 hrs until thick, stirring occasionally (cooked mine for 1hr 45 mins and it was just right). Leave to cool a bit and spoon in to warm sterile jars.

I just made one third of the above quantity and it worked fine, giving nearly four 300gm jars. That's plenty, because it won't keep for ever (though longer if kept in the fridge). Tried it last night with some bread and mature cheddar and it was excellent - much better than I expected.

 

[ericd]

[quote user="debbie"]I am interested in the recipe - thank you.[/quote]

Just in case you meant recipe for the tomatoe jam.....

http://www.aftouch-cuisine.com/recette/confiture-de-tomates-vertes-737.htm

[debbie]

I am anxious to make my own. Thanks again!

[ericd]

Please come back and tell us !!

[Barry70]

Thanks for the recipe Gardian. I'm going to have a look at that for next year

[Gardian]

Why wait Barry?

Try it using regular ripened tomatoes. I doubt that after 3 hours of cooking, it'll taste much different to that using green toms.   

[mint]

I also have some green peppers from the garden.  Would it matter if it's Green Tomatoes AND Green Peppers Chutney?

[Gardian]

SW17 .........

I wouldn't have thought so at all. Frankly, just about anything that you cook for nearly three hours in a sort-of sugary gunk, is going to taste much the same in the end.

My view is try it: if it's *****, then bin it & it's cost you virtually nothing. I reckon it'll be OK though.

 

[minnie]

Totally agree with you. I followed that recipe a couple of days ago and added a couple of Granny Smith's apples - worked a treat. I'm planning on doing another load this afternoon to finish off the green tomatoes.

[mint]

Thanks, Gardian and Minnie.  Large saucepan out ready.

What is the easiest way to sterilise the jars, please?

[Gardian]

All I did was wash them thoroughly and then pour boiling water in to them. Leave for a minute or two and drain on kitchen paper.

[mint]

Gardian, the chutney is superb and to think I'd always avoided doing anything like this, wrongly thinking that it would be a lorra lorra work!

It's so worthwhile as all our green toms got used as did all the little green peppers (our peppers never seem to grow properly and, in previous years, had been left to rot on their stems).

Then, all the jam and marmalade jars I save got used and we LOVE the chutney.

I changed the recipe slightly, using grated root ginger instead of ground and I boiled it up with 2 cinnamon sticks instead of the ground.

So, has anyone any more ideas for using other garden produce for making chutney?[:D]

[Iceni]

I have found success with green toms, red toms, courgette and fig - but not together.

John

[mint]

Iceni, I'd loved to know about courgette chutney.  We had courgettes coming out of our ears and, to be honest, I run out of ideas as to how to make them halfway palatable.

[Iceni]

S, if your post is a request for a recipe from me I'm afraid that you are out of luck as I have filed it somewhere safe. You have a couple of options

1. search on google for a recipe for courgette chutney (I don't like apples in my chutney so just leave them out)

2. use a recipe for something else chutney that you like and works for you and substitute courgettes for something else.

Sometime soon I will try and make chutney with frozen courgettes provided I can find some way to get rid of all the moisture. Got a spare mangle anyone ?

TTFN

John

 

[Eamon]

I made a chutney must be 10 years ago and I used a recipe from delia smith cook book and everyone loved it

[mint]

Well, Eamon, post the recipe here, will you?

I made about a dozen jars and I am nervous about counting how many are left?  I think OH has been spooning them into his mouth when I'm not looking!

[Eamon]

It was my Mum's and I no longer have  but it was the essential basic cookbook from memory  I checked delia's web site and could not find but this one looks similar  http://www.deliaonline.com/recipes/cuisine/european/english/smoky-tomato-chutney.html

4 oz (110 g) sun-blush (or mi-cuit) tomatoes
2 lb 8 oz (1.15 kg) red, ripe tomatoes
1 tablespoon hot pimentón
1 tablespoon sweet, mild pimentón
1 dessertspoon coriander seeds
1 dessertspoon mustard seeds
2 fat cloves garlic, peeled
2 large onions, peeled and quartered
4 oz (110 g) light muscovado sugar
½ pint (275 ml) good-quality red wine vinegar
1 heaped teaspoon salt

[mint]

Thank you, Eamon.  I shall keep your recipe till next summer and then I shall deffo give it a go.[:D]

[theboy]

Red toms are too ripe to give the correct consistency and texture, also the tartness of the pickle is seriously affacted.

regards, Theboy

[mint]

Thanks for the warning, theboy.  Hey, you got any suggestions as to what else I can use to make chutney?  Please don't say mangoes, will be far too costly.

[pachapapa]

I think tomotoe chutney is the pits§

The only thing a tomotoe is fit for is making kethcup§

Tomotoe chutney makes one flatulate§

I luv Mango Chutney§