green tomato chutney

divadee

well i am cooking it up now!!!!!

thanks guys for your help. at the moment it doesnt look or smell very nice but then the house just smells of pickling vinegar at the moment :rolleyes:


i hope it turns out ok.

thriftmonster

Pleas don't be tempted to try it too soon or else you will be put off for life!!!! If you wait for the 2-3 months you really will get hooked

divadee

well i have made it and even given a couple of jars away (with strict instructions to leave it 2-3 months)

heres a piccy of my green tomato chutney. Thanks everyone for your help.

divadee

im gonna try some red onion chutney next anyone got some nice easy recipes for that ?

free4440273

that chutney looks awesome! can you send me some!

darcyvuqua

hi i have read about the green tomato chutney well i think i might have to try it as mine are all green and not sure if they will ripen so like i said i might have to try it

thing is has anyone got a recipe i have started to keep all my glass jars as i dont want to waste anything

any recipes or ideas would be great as its my first year growing

mary43

I read somewhere that green tomatoes are very tasty when they're fried. Think we'll have to do something with ours........they're ripening but really slowly.
As for chutney recipe.........can't help you there but if you pop your request on the OS board I'm sure someone there has one........or maybe several
Good luck

darcyvuqua

thank you i think i started a little too late this year

nodwah

I've made a good green tomato chutney from the Good Housekeeping step by step cookbook:

3lb green toms
1lb apples peeled and cored 8 oz onions skinned
8oz sultanas
8 oz demarara sugar
2 level tsp salt
3/4 pint malt vinegar
4 small pieces root ginger
1/2 level tsp cayenne peeper
1 level tsp mustard powder

Remove the skins from the toms (put in a bowl of boiling water and wait for them to split and then peel off) and then slice
Mince or chop the apples and onions as fine as poss
Add everything into a large pan
bring to the boil then reduce to simmer for 20 mins or til soft and tender. take the ginger out
Decant into jars and store for at least 3 months to mature.

I can't remember how many jars you get out of this sorry! Haven't made it yet this year.

darcyvuqua

thanks i think i might need to half this recipe but look forward to trying it