making Chutney with Green tomatos

Penelope_Penguin

Hi, Mirry! I don't pick my tomatoes (as long as they remain in good condition on the vine) until the plant gives up the ghost. My plants are still in good condition, so the green toms stay. I also remove any extended shoots on my plant (nip out the top, and any branches that hold no toms). This helps the plant to put energy into the toms it has, rather than trying to grow more.

If you have more green toms than you want, you can put good quality ones (with calyx intact if poss) in a shoe box, with an apple or banana. Keep in a warm place and check every day. Remove ones that have ripened or are starting to spoil.

If you'd like the chemistry lesson for an explanation, please ask!

Penny. x

the_optimist

janeawej wrote:

this is a rather yummy green tomatoe pickle a bit of a change from chutney and very easy i made it last year and it went down a storm with everyone

(i made a smaller quantity as i didnt have 3lbs of green toms)

300ml malt vinegar
2lb sugar
1 tsp ground cinamon
3lb skinned green tomatoes (preferably small ones)

place vinegar, sugar and cinamon in large saucepan with 1/4 pt water heat gently till sugar dissolved then bring to boil,

add tomatoes cook for 5 min

pour into a bowl cover and leave for a week (yes a week!)

strain vinegar into saucepan boil for 10 mins to reduce

add tomatoes boil further 5 mins

pack into preheated jars cover and seal

It realy is very yummy with everything from cheese sandwhiches to curry!!!

I made some and you're right, it is very yummy - thanks for the recipe :T
I have just been given some more green tomatoes, so I was thinking of making some more as Christmas presents. Problem is, some of it will need to be posted. I can get some plastic containers that won't open in the post, but will it still be edible after, say 2 weeks in the parcel.
Has anybody got any experience with that?

tawnyowls

Penelope_Penguin wrote:

Hi, Mirry! I don't pick my tomatoes (as long as they remain in good condition on the vine) until the plant gives up the ghost. My plants are still in good condition, so the green toms stay. I also remove any extended shoots on my plant (nip out the top, and any branches that hold no toms). This helps the plant to put energy into the toms it has, rather than trying to grow more.

Last week Monty Don suggested yanking the plants out by the roots and hanging them upside-down in a frost-free place to let the remaining fruits ripen (mine are over 10 ft tall now, though, so I'm not sure where I'm going to be able to find room to hang them up).

Linda32

Just wanted to say, we opened our first ever jar of chutney this week, after letting it sit for 6 weeks. (Whichever receipe I used, thats what it said to do) and its lovely.

I shall make some more next year, without fail.

the_optimist

Linda32 wrote:

Just wanted to say, we opened our first ever jar of chutney this week, after letting it sit for 6 weeks. (Whichever receipe I used, thats what it said to do) and its lovely.

I shall make some more next year, without fail.

So you didn't keep it in the fridge?
I should be able to post it then.

LydiaSophia

More recipes for green tomatoes - My Mum had buckets of green toms this year but she made some lovely things following this link

http://southernfood.about.com/od/greentomatoes/

Linda32

the_optimist wrote:

So you didn't keep it in the fridge?
I should be able to post it then.

I visit a gardening website where I got my receipe from. I asked about keeping it in the fridge too. They said its not necessary due to the high quantity of vinegar. Sounded fair enough to me, and it tastes good.

I see no reason why you can't post it.