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 RECIPE
Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.
Provided by Tanya Anderson
Categories Preserves
Time 1h30m
Number Of Ingredients 9
Steps:
- Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
- Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
- The chutney is ready when it's reduced down and appears thick and brown.
- Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
- Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
- Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.
Nutrition Facts : ServingSize 1 Tbsp, Calories 35 kcal, Carbohydrate 9 g, Fiber 2 g, Fat 0.1 g
OLD FASHIONED GREEN TOMATO CHUTNEY
Old fashioned green tomato chutney (relish) is an excellent way to use leftover green tomatoes at the end of the season. This easy, 60-year-old family recipe has been passed down through several generations and is glossy, with a robust flavour - and is the perfect combination of sweet and savoury. Incredible when spread over a burger or steak sandwich, it is also perfect with crackers, cheeses and grilled or cold meats.
Provided by Andrea Geddes
Categories Appetizer
Time 2h20m
Number Of Ingredients 14
Steps:
- Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
- Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
- In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
- Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
- Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
- Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
- Add the hot chutney to sterilised jars and seal. Enjoy!
Nutrition Facts : Calories 695 kcal, Carbohydrate 175 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 3537 mg, Fiber 5 g, Sugar 166 g, ServingSize 1 serving
GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE
My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.
Provided by Um Safia
Categories Apple
Time 1h50m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
- Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
- Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.
Nutrition Facts : Calories 590.6, Fat 0.8, SaturatedFat 0.1, Sodium 5606.5, Carbohydrate 144.9, Fiber 5.7, Sugar 130.9, Protein 2.9
GREEN TOMATO CHUTNEY
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
Provided by flower7
Categories Chutneys
Time 1h15m
Yield 3 pints
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
SMOKY TOMATO CHUTNEY
Smoky Tomato Chutney: Bottom image Pimentón - smoked paprika - gives a smoky flavour to this dark, luscious, red tomato chutney. Great to serve with hamburgers and sausages, and lovely with sharp Cheddar cheese. If you prefer a milder chutney just use the sweet, mild pimentón.
Categories Preserves Accompaniment Tomatoes Christmas: Chutneys, Pickles and Preserves
Yield Makes four 1 lb (350 ml capacity) jars
Number Of Ingredients 11
Steps:
- First of all, drain the sun-blush tomatoes of excess oil and pat dry with kitchen paper. (If using mi-cuit tomatoes, there will be no need to drain them.) Then heat a small, heavy-based frying pan and dry-roast the coriander and mustard seeds over a medium heat, turning them over and stirring them round for 2 minutes to draw out their flavour. Then crush them together with a pestle and mortar - not very much; they just need to be broken up. Now, making the chutney is going to be a lot easier if you have a food processor. In the past, an old-fashioned mincer was used for chutneys, and a processor is even faster, but if you have neither, then you just need to chop everything uniformly small. Add the sun-blush (or mi-cuit) tomatoes to the food processor and chop till roughly ¼ inch (5 mm) in size. Then add the fresh tomatoes and process briefly until they are the same size. Now pour the whole lot into the pan. Next, add the garlic and onions to the processor and process these to about the same size. Then transfer them to join the tomatoes and add the crushed spices, pimentón, sugar, vinegar and salt. Bring everything up to simmering point, stirring all the time, then, when you have a gentle simmer, reduce the heat to low and let it cook very gently, uncovered, for 3-3½ hours. It doesn't need a great deal of attention - just come back now and then to give it a stir to prevent it sticking. The chutney is ready when all the liquid has been absorbed and the mixture has thickened to a nice soft consistency. The way to test for the right moment is by using a wooden spoon to make a trail all the way across the top of the chutney - if the trail fills with vinegary juices, it's not ready; when the spoon leaves a trail that does not fill with juice, it is. You need to watch the chutney carefully at the end because undercooking will make it too sloppy and overcooking will make it dry. When it is ready, allow it to cool a little and pour it through the funnel into the hot, sterilised jars, filling them as full as possible. Cover each one straightaway with a waxed disc and seal with a vinegar-proof lid while it's still hot, but don't put a label on until it's cold. Store the chutney in a cool, dry, dark place for 8 weeks to mellow before using. To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.
GREEN TOMATO CHUTNEY RECIPE
This green tomato chutney tastes tangy and sweet and is delicious with cheese, crackers, or as an extra juicy layer in warm ham baguette.
Provided by Sue McMahon
Time 2h
Yield Makes:
Number Of Ingredients 13
Steps:
- Put all of the ingredients, except the muscovado sugar,into a preserving pan or large non-aluminium pan. Place the pan over a medium heat and bring to the boil. Reduce the heat and simmer the mixture for 1-1½ hours, or until the ingredients have softened.
- Remove the pan from the heat and add the sugar. Stir until the sugar dissolves. Return the pan to the heat and simmer the mixture gently for about 1 hour, or until the mixture has thickened. The mixture will need stirring occasionally to begin with but, as it thickens, it will need mor regular stirring to make sure that it doesn't catch and burn the base of the pan.
- Spoon the chutney into warm jars, ensuring that there are no air bubbles trapped in the mixture. Leave it to go cold, then cover the jars with vinegar-proof lids.
Nutrition Facts : @context https, Calories 31 Kcal
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- Prepare. Finely slice your onions and washed green tomatoes, cutting out any bad bits. Add to a large bowl and stir. Add the 4 teaspoons of salt, stir again and then cover with food wrap or a large plate and leave overnight.
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- Is It Ready Yet??? When your chutney has reduced by almost half and is thick and golden brown, it is almost ready. Boil it a little longer, I'm almost certain you'll be as impatient as I am and need to leave it just a tiny bit longer.
- Labelling and Topping Off. While the jars cool, write some labels showing the date, content and maker. Once cool, add the lids and stick on the labels.
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- Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.
- Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
- Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
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