Tomato Chutney

jasmine33

Going to make tomato chutney from both red and green toms. Do I need to skin them before cooking?

two_sheds_2

Green tomatoes make the best chutney. There's a super recipe here, from www.growfruitandveg.co.uk/grapevine:

1.5 kg (3lb) green toms, 250g (0.5lb) onions, 1kg (2lb) cooking apples, 500g (1lb) brown sugar, 250g (0.5lb sultanas, 60g (2oz) mustard seeds (soaked for 3 hours), 4 chillies, chopped, 1tsp ground ginger, 2.5 cups (625mls) vinegar

1. Coarsely mince the onions and tomatoes and put into a large bowl.
2. Sprinkle with the salt and set aside for 24 hours. Strain.
3. Put the onions, toms and remaining ingredients into a large saucepan and bring to the boil. Reduce heat and simmer for 1.5hours.
4. Pour into warm sterilised jars and when cool, cover with two layers of greaseproof paper and one layer of aluminium foil. Tie securely with string.

I tend to use spring lid kilner jars or clean jam jars for chutneys and they are fine. Also for minceing the onions and toms a food processor with a mincing disk is an absolute boon. Made this last year for the first time. It has kept very well even after opening and tastes fantastic with pretty much anything. Other green tomato chutnies I have tried pale into insignificance beside this one.

Bongedone

Your meant to as you get stringy skin bits that stick in your teeth. You may have noticed this when adding whole tomatoes to other dishes but as you don't use much it did not matter. It is more noticable with tomato chutney.

Penelope_Penguin

I make green tomato chutney every year, and have never skinned them.

Penny. x

Seakay

I skin the red but not the green