tomato chutney help

joisey

thanks, ill book mark that one for the end of the season when im clearing the plants out and I have green toms left

these ones are red

foxgloves

Not really any need to bother with ready spiced pickling vinegar. I've made tomato chutney this morning as the first job on my list was go & pick the ripe tomatoes and there were over 10lbs, which was a bit of a shock! I just use ordinary white wine vinegar & it's fine as chutney recipes all have plenty of spices in anyway. I make loads of chutney this time of year and keep trotting back to Aldi for more ww vinegar as it's about 85p a bottle....a fraction of what I was paying before I tried Aldi on the off chance. With the rest of the tomatoes, I made Carluccio's tomato pasta sauce and froze it in batches. It's useful as a base for things like lasagne but just as nice on it's own tossed through pasta with a bit of parmesan. No water in it...just the tomatoes cooked with onion, garlic, basil & olive oil and it just tastes so fresh if it's made with really ripe tomatoes.

joisey

I have spiced the vinegar now as kitchen garden recipe doesnt seem to have many spices in!

the vinegar smells nice lol..


now to chop, mince or leave whole???

hmmmm the kitchen garden recipe says to peel the toms???

I am using cherry toms!!
help!!

helyg

I peel tomatoes to make chutney, but I suppose it all depends on whether the skins in it would bother you.

joisey

im not going to be eating it