green tomato chutney

Money_saving_Diva_2

This is my tried and tested (and favourite) Green tomato chutney....

1 pint vinegar
1lb demerara sugar
1 lb. chopped green tomatoes
1 lb. chopped cooking apples
½ lb. chopped sultanas
¼ lb. chopped onions
½ lb. sugar (granulated is fine)
½ tsp ground ginger
Pinch of salt
1 chilli finely chopped (You can skip this if you want a more traditional recipe)

• Put the vinegar and demerara sugar in a pan and heat gently until sugar melts.
• Add all the other ingredients
• Bring mixture to boil and cook slowly stirring all the time until it thickens.

It's ready when you can pull a wooden spoon across the bottom of the pan and the line you make stays clean.

I do have another one, but can't find the peice of paper with it on so will post later on for you.

Diva.x

arkonite_babe

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fuzzgun19

Anyone know if I can make chutney with Ripe tomatoes?

motherkitty

Have seen this recipe but haven't tried it. Going to have my first go at green tomato chutney tomorrow.
Red Tomato Chutney


Yield 3 kg (approx)


3 kg ripe red tomatoes
2 1/4 cups (500 g) white sugar
20g salt
a pinch of paprika
a pinch of Cayenne
pepper
300 ml spiced white vinegar


1. Blanch the tomatoes for 30 seconds in fast boiling water.


2. Put into cold water, then skin.


3. Cut up the tomatoes and remove the hard cores.


4. Put into a saucepan with a very little water, bring gently to the boil, then reduce the heat and simmer until thick.


5. Add all the other ingredients, stirring in well.


6. Continue cooking until the whole mixture is thick.


7. Put a spoonful on a cold plate to test its consistency.


8. When ready, pour into hot jars or bottles, and cover at once, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean.


Note The final colour of this chutney depends largely on the redness of the tomatoes and the use of white sugar and vinegar. To give it a good texture, it should be processed without a pause once the tomatoes are blanched.

vodkachick68

Hi

Sorry if this has been asked before,but i have a glut of green tomatoes which just haven't ripened:rolleyes: Just wondering if anyone has a basic and simple recipe for green chutney. Also have a glut of runner beans,could the same recipe be duplicated for those as well?

Thanks

nanokitten

Just stick them on a sunny window ledge (and add a banana if you have one) and they will soon ripen up nicely. I ripen mine indoors and then make ketchup with mine, Yummy.

Penelope_Penguin

We have an existing thread with green tomato chutney recipes, so as this has fallen from the front page of OS, I'll add this to give you more ideas.

Penny. x

russetred

Mr russetred is going to make green tomato chutney today with help from you,hopefully.:rolleyes:
Anyone got a really nice recipe for him and he wants to know do you have to skin the tomatoes or is that not poss when they're unripe.Thanks.

Pink.

Hi russetred,

I use Delia's recipe for green tomato chutney from the Complete Cookery Course. I have never skinned the tomatoes when making it.

There's an earlier thread with more recipes that should help so I've added your post to it to keep the suggestions together.

Pink

sassyblue

Hi, I can echo pink-wingeds post and say l always use Delias recipe and everyone loves it, in fact l'm going to have to ask our farm shop if l can buy some GREEN tomatoes as l won't have enough this year to make it otherwise!

I also wondered if it's okay to eat green tomatoes fried?? I think in America they put a tempura batter on sliced green ones and eat them? Sounds fab if true, and to the poster who asked it you have to skin green tomatoes when making chutney from them l never do, last year l only roughly chopped the tomatoes too, although it was too chunky for my liking the skins weren't tough.