Green tomato chutney

andybebbington · Green tomato chutney

Anyone got a good tried and tested recipe

still have a greenhouse full of toms but think its time to be picking the green ones as they are not likely to ripen now, saying that picked 8lb of ripe ones again this morning and atleast twice again ripening nicely to be ready soon

so any good suggestion would be great

andy

Annpan

I used the river cottage chutney recipe, but that calls for lots of courgettes too... I'll post the recipe if you like...

Maria

Given by my neighbour. Got 7 (if memory serves me) jars from the mix.

4lb green toms
1lb apples
1/2 lb chopped onions
1/2 lb stoned raisins
1lb browin sugar
1/2 oz bruised ginger
2oz garlic
12 peppercorns (used 6 myself)
1tsp salt
1 pint vinegar

Pour boiling water over toms and remove skins. Cut up in slices and chop apples, onions, and raisins together. Put into pan with vinegar and sugar and bring to boil. Simmer, stirring frequently, until soft - about 1 n 1/2 hour. Having ready spices tied in bag drop into mixture, stir and then leave until cold. Pot and cover in usual way.

Worked fine...I enjoy...mum said a bit too thin...maybe look at your consistency before you jar em. Smooth Hound and my big un hated raisins...too soggy...my big un, sis-in-law and gran said it too sweet!! Everyone else said it ok - OH said good with sausages.

Maria

oooops forgot to say. Well done with the tom crop

andybebbington

Annpan

Okaley Dokaley - his is a slight alteration of river cottage chutney, but you can easily adjust it more to suit.

1kg marrows or courgettes
1kg green tomatoes
0.5kg cooking apples
0.5kg sultanas
0.5 kg onions
0.5 kg brown sugar
600ml white wine vinegar
2 chillies
1inch of fresh ginger

[ul]Spice bag[/ul]
12 cloves
2tsp blackpepper corns
1tsp corriander seeds

peel tomatoes, chop up everything (nice and small) put it all in a BIG pot wrap the 'spice bag' ingredients up in a small piece of muslin and tie it up. pop it in to the pot too.

boil for around 2hours... it is ready when you can drw a spoon through the mixture and the bottom of the pan is visable - nice and thick.

As for most chutneys it tastes better after it has been stored for a month or so.

Maria

Used cooking apples my neighbour gave me from tree at farm! She laughed as I'd given her enough toms for the recipe - but didn't have one - hence the apples mi thinks -

and the loan of recipe books in future. As I've said elsewhere I have marvellous neighbours - who are kind enough not to laugh at my oddities.

andybebbington

cheers for help guys

once i finish lunch i will have to go pick the green ones should have enough to make a good batch of each

andy

Smooth Hound

cheers for bringing this up to top andy, i didnt know it ws here :oops:

Diana

This is an excellent recipe if you like spicy chutney (bay leaves can be taken out when bottling or left in):

Black Mango Chutney (with Green Tomatoes)

3 kg green tomatoes
8 oz (250g) dried dates
8 oz (250g) raisins
Just under 1 pint white wine or cider vinegar (400-500ml)

16 bay leaves
4 tsp red pepper (chilli powder)
4 tsp ground cinnamon
4 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg or mace

1 tsp crushed peppercorns
1 tsp crushed brown cardamom seed
4 tsp whole black cumin seed (kala zeera)
2 tbs salt

4 tbs fresh lime or lemon juice
2 lb (1kg) sugar

Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally. Or boil and let cool. Sieve the pulp or put it through a passata machine. Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. 1/3) in a stainless steel pan. (I do this the day before, and the rest the following day)

Simmer dates and raisins in vinegar until soft. Add them to the reduced green tomato pulp in the pan. Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking. Take off the heat and blend for a smooth chutney (hand blender is easiest).

Add salt, sugar, bay leaves, and spices. Simmer for another hour or two until it becomes a thick puree.

Add the lime or lemon juice (and nuts, if you wish). Simmer gently for another hour or so until desired thickness is reached. Remove from heat and pour into sterilised jars.

Yields approx 8lb/4 kg or 4 litres "mango" chutney.

khitajrah

My mother used to make this when I was a child from stuff we grew in the garden. It was, if my memory serves me right, the best taste sensation of my childhood. Oddly enough I've held onto this recipe for 15 years and I've never made it as I've never actually grown my own tomatoes - I'm so envious of you green tomato growers! And oh..... fried green tomatoes dipped in soured cream... mmmmm.....

Chow-Chow (makes 8 pints)

2 1/2 lbs green tomatoes
6 small cucumbers
2 sweet red or green peppers
1 small cauliflower
1 bunch celery
2 lbs small white onions
1 lb green beans (cut in 1" lengths)
3/4 c. salt
2 quarts cider vinegar
2 1/2 c. sugar
2 tbsp. celery seed
3 tbsp. dry mustard
4 tbsp. turmeric
1 tbsp. allspice (whole)
1 tbsp. pepper
1 tbsp. cloves

Cut the tomatoes, cucumbers, peppers, cauliflower and celery into small pieces. Combine with the onions and green beans. Cover with 3 quarts of boiling water and salt and let stand for 1 hour. Drain. Rinse well in cold water and drain again. Mix remaining ingredients in pot and heat to boiling point. Add veg and cook until tender, stirring frequently. Spoon into hot sterlised jars. Fill with cooking liquid leaving 1/8 inch headspace and seal.

Diana

That sounds quite similar to picilili - but I wouldn't have put green toms in that. Interesting.

Maria

khitajrah

Diana

Had to make chutney today because of you lot

Smooth Hound - you could use chopped dates instead of sultanas

Martin

'er indoors' Green Tomato and Date Chutney
whack the following into big pan -
500g quartered tomatoes,
500g chopped red onions
250g dates (could use raisins)
500ml vinegar (malt)
2 cloves garlic (chopped)
Spices, as she says, put a bit of each in first, and go by taste
1 red chili,
1 teaspoon good curry powder
1 teaspoon ground ginger
About 8 freshly ground green cardamoms
Salt to taste
Bring to boil, add 250g sugar, and stir till dissolves, then leave the whole lot to simmer really gently for a couple of hours, stirring, and having surreptitious taste once in a while!
- apparently, the way to tell if it's done is to drag a spoon across the top to make a "furrow" - if it fills with liquid quickly, it probably needs doing a bit longer
It's a rough starter recipe, you can add all sorts - apple, pear etc!

Maria

Diana

Here's the recipe I used this time - it's a slightly tart, spicy apple:

1.5kg Apples, diced
500g Onions, chopped
100g Sultanas
100g Dates, chopped
1tsp Ground Ginger
1tsp Ground Cinnamon
2 mace blades (could use ground)
6 allspice berries (could use ground)
1 lemon, juice and grated zest
200ml Malt Vinegar
100ml Cider vinegar
200g sugar