Green Tomato And Mint Chutney Food
GREEN TOMATO AND MINT CHUTNEY
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 7
Steps:
- Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
- Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
- Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
- Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
- Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GREEN TOMATO CHUTNEY
Make and share this Green Tomato Chutney recipe from Food.com.
Provided by Bergy
Categories Chutneys
Time 4h
Yield 8 Pints
Number Of Ingredients 10
Steps:
- Put layers of tomatoes the with pickling salt.
- Add enough cold water to cover tomatoes.
- Cover and refrigerate overnight.
- Drain& rinse the Tomatoes.
- Put them a large pot place and add Onions, apples.
- green pepper and vinegar.
- Bring to a boil and boil 30 minutes.
- Tie the pickling spice in gauze and add to the pot.
- Stir in the brown sugar.
- Simmer over low heat for about 2 hours.
- Watch that it doesn't burn!
- Pour into sterilized jars, seal and water bath for 10 minutes.
Nutrition Facts : Calories 887.6, Fat 1.3, SaturatedFat 0.2, Sodium 7179.7, Carbohydrate 220.9, Fiber 11.5, Sugar 203.3, Protein 6
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