green tomato chutney

inkie

After struggling with our toms, I have decided to bite the bullet and make some green tom chutney - the recipe states that 'picking spices' are needed. Recipe as follows:

5lb green toms
1lb onions
1 clove garlic
1 pint vinegar
1il brown sugar
1 level tablespoon of pickling spice tied in a piece of muslin
1 level desert spoon salt.

What on earth is pickling spice ?? please someone put me out of my misery as I want to get going with this.

Thanks

inkie

newleaf

Use half an ounce of root ginger and 8 -10 dried chillies, tie in muslin and bash with a rolling pin to bruise them.

thriftlady_2

I think you can buy them ready mixed. Last time I used them I used dried chili, mustard seeds, peppercorns and coriander seeds because that's what I had.I think the main thing is to use whole spices rather than ground.

divadee

Right I hate cooking I am useless at it!! But I am going to attempt to make some green tomato chutney as my tomatoes are not ripening.

I have find a recipe on the bbc good food pages and i think i can cope with it!!!!

But how do i sterlise my jam jars? I got some cheap jam jars from buying mint sauce in tesco (3p a jar) and gave the contents away

but how do i sterlise them now? I have washed in the dishwasher but do i need to sterlise them like you do baby bottles etc...? milton or tablets?

also what is a vinegar proof jar? have i got the wrong ones?


back to the chutney is the recipe i have picked a good easy one to start with?

This is my first real foray into the chutney world, and i am rubbish at cooking so any help appreciated

thriftlady_2

Sterilising jars is much easier than you might think. Simply wash them in warm soapy water, rinse and put into the oven at 100 c for about 30 mins. Fill them as soon as you can while they are still warm.

Vinegar proof jars and lids are ones which won't corrode, so the plastic lined lids on your jars will be absolutely fine.

Any chutney recipe is a doddle. Basically all you are doing is cooking aload of veg/fruit and spices in sugar and vinegar. They main points to bear in mind are to use a big pan that can take being on the heat for a long time, and to cook the chutney long and slow so that it reduces and thickens. Just follow the recipe and you'll be fine.

One other thing, chutney needs to mature after it's been made -ususally 2-3 months. It is worth the wait though, and it keeps forever

Have fun:)

daisyroots_2

thriftlady is right - if you don't want to put the oven on, you can even get away with putting them in the sink, filling them to the brim with boiling water, then emptying the water, draining them on kitchen paper and filling them while still warm. But this is more fiddly, the oven is easiest.

DawnW

If you have washed them in the dishwasher, that is enough IMHO. Though you will need to make them hot in the oven if you are making the type of chutney that needs to be put in the jars while still hot.

divadee

wow thanks guys.

i will let you know how it goes.

its annoying i have to wait 2-3 months to eat it!!! i will be so upset if it tastes crap after waiting 3 months :rotfl:

i will put the jars in teh oven whilst i am making it tomorrow and then they will be warmed and sterlised to put the chutney in.


Thank you so much for helping out a novice. I am sure i will get it wrong

paddy's_mum

You can also sterilise jars which you have already washed by putting quarter of an inch of water in each and then giving a quick whizz in the microwave until the water boils. Often quicker than running the whole oven if you have only a couple to do. Just tip the water out before filling with your jam or chutney.

Linda32

Just wanted to say, it won't go wrong, its easy, really.

Looking forward to hearing how it all goes

Seakay

The main thing is for the jars to be both warm and dry.
I'm sure your chutney will be great, but if you can't wait then put some into very small jars or even pottery eggcups so htat you have a little bit to try in a few weeks to see how it is going. If you like things very sharp or vinegary then you might even like it young!
Cellophane or cling film is ok to cover the eggcups in the short term - long term niether will stop the vinegar from evaporating so your chutney will get dry.