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  • FIRST POST
    joisey
    tomato chutney help
    • #1
    • 17th Aug 09, 1:27 PM
    tomato chutney help 17th Aug 09 at 1:27 PM
    I have 750g of tomatoes that need using asap.

    I have looked in the complete jam, chutney and other thread and there isnt anything on tomatoes there...

    I have about 200ml of white wine vinegar, and some balsamic vinegar some herbs and spices, have onions.

    looked in the interweb for recepies and I want to avoid buying lots of ingrediants, as dont have much moolah left this month

    thanks ladies
    Last edited by joisey; 17-08-2009 at 7:33 PM.
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Page 1
  • helyg
    • #2
    • 17th Aug 09, 1:33 PM
    • #2
    • 17th Aug 09, 1:33 PM
    I used this recipe over the weekend: http://www.bbcgoodfood.com/recipes/2644/autumn-tomato-chutney and I also found this one on the same website: http://www.bbcgoodfood.com/recipes/2949/homemade-tomato-chutney might be of some help?
    • Zazen999
    • By Zazen999 17th Aug 09, 1:34 PM
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    Zazen999
    • #3
    • 17th Aug 09, 1:34 PM
    • #3
    • 17th Aug 09, 1:34 PM
    If your chutney doesn't have the right amount of vinegar for the weight of other ingredients, it won't store.....it's the vinegar and sugar that preserve it. Just thought I'd mention as it is quite important.
  • joisey
    • #4
    • 17th Aug 09, 1:35 PM
    • #4
    • 17th Aug 09, 1:35 PM
    thanks! I had looked at both of those but it means buying lots of things...

    I found this one on kitchen garden..

    wondered how pivotal sarsons spiced vingear is??

    6 lb (3kg) ripe tomatoes
    1 lb (500 g) onions
    1/2 pint (300 ml) spiced vinegar (Sarsons will do)
    1 oz (25g) salt
    1 and 1/2 teaspoons paprika
    large pinch of cayenne
    12 oz (350 g) granulated sugar
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    • Zazen999
    • By Zazen999 17th Aug 09, 1:37 PM
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    Zazen999
    • #5
    • 17th Aug 09, 1:37 PM
    • #5
    • 17th Aug 09, 1:37 PM
    My fave recipe is on a gardening forum which is down for maintenance at the moment, I don't think the spiciness of the vinegar is important as you have spices to add anyway.
  • helyg
    • #6
    • 17th Aug 09, 1:40 PM
    • #6
    • 17th Aug 09, 1:40 PM
    Does it have to be chutney? You could bottle the tomatoes to use in sauces etc? Just chop them up (in a liquidiser if you have one), boil them for about 10 mins, then pour them into hot sterilised jars and seal.
  • joisey
    • #7
    • 17th Aug 09, 1:40 PM
    • #7
    • 17th Aug 09, 1:40 PM
    thinking of going with the above recipe as wont have to buy much else...

    I have white wine vinegar and I can buy sugar... what spices would you add to
    it?

    I have ground cinamon and nutmeg, various herbs...
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    • Zazen999
    • By Zazen999 17th Aug 09, 1:44 PM
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    Zazen999
    • #8
    • 17th Aug 09, 1:44 PM
    • #8
    • 17th Aug 09, 1:44 PM
    Are they green toms or red ones?
  • misskool
    • #9
    • 17th Aug 09, 2:51 PM
    • #9
    • 17th Aug 09, 2:51 PM
    If in a rush, I just chop them up and freeze them. Just add them to a cooking sauce and they will mush down.

    Or make tomato soup later

    No point rushing around or buying anything you don't need
  • joisey
    I want to make chutney to use for christmas gifts, I have the jars soaking the labels off...
    I've been to the shops and purchased black peppercorns and sugar

    have found in the back of the cupboard five spice power, cinamon and bay leaves...
    so will use the above to spice the white wine vinegar shortly and then will leave that to steep, then ill chop my onions and bung them in a pan tmrw
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    • Zazen999
    • By Zazen999 17th Aug 09, 3:00 PM
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    Zazen999
    http://www.growfruitandveg.co.uk/grapevine/season-taste/special-green-tomato-chutney_2551.html

    This is my fave recipe. Whilst the spices are in the vinegar; chop up all the toms and onions and soak in layers with salt over them for 24 hours [see recipe] it removes alot of water and saves on reducing which can take absolutely ages if the toms are too wet. Honest!!!
  • 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
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    • foxgloves
    • By foxgloves 17th Aug 09, 3:19 PM
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    • 32,047 Thanks
    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!!
    Last edited by joisey; 17-08-2009 at 7:33 PM.
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  • 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
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