Green Tomato Chutney Recipe Easy Food

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GREEN TOMATO CHUTNEY



Green tomato chutney image

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

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

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



Green Tomato Chutney image

Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes. Can it to enjoy all year long.

Provided by Elise Bauer

Categories     Canning     Sauce     Chutney     Green Tomato     Tomato

Time 1h15m

Number Of Ingredients 14

2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg

Steps:

  • Heat the jars: Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.

Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 25 mg, Sugar 4 g, Fat 0 g, ServingSize Makes 6 8-ounce jars, or 3 pint jars, UnsaturatedFat 0 g

GREEN TOMATO CHUTNEY RECIPE



Green Tomato Chutney Recipe image

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

1 Kg Green Tomatoes (2.2 lbs or about 6 cups / skinning is optional)
1 Kg Red Onions (2.2 lbs or about 6 cups)
150 g Raisins (5.2 oz or about 1 cup)
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
500 g Brown sugar (2½ cups)
1 Litre Malt Vinegar (32 fl oz or about 4¼ cups)

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

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

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

2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
1 1/4 cups light brown sugar, packed
1 cup chopped red onion
1 cup golden raisin
1 cup cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon yellow mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon coriander seed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
1/16 teaspoon ground nutmeg

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.

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE



Green Tomato Chutney - Traditional English Recipe image

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

1 lb green tomato
1 lb onion
1 lb apple (granny smith or other firm, tart apple)
1 lb brown sugar
1 pint malt vinegar
1/2 teaspoon mixed spice
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 ounces salt

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



Green Tomato Chutney image

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 10

4 pounds green tomatoes (about 12 medium), diced
2 yellow bell peppers, ribs and seeds removed, finely diced
2 Vidalia or other sweet onions, finely diced
1 cup golden raisins
1 tablespoon mustard seeds
1/4 teaspoon ground cayenne pepper
2 cups packed light-brown sugar
Finely grated zest of 1 lemon
2 sticks cinnamon (each 3 inches long)
1/2 cup cider vinegar

Steps:

  • Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
  • Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
  • Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
  • Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

GREEN-TOMATO CHUTNEY



Green-Tomato Chutney image

Provided by Melissa Fernandez

Categories     quick, condiments

Time 30m

Number Of Ingredients 9

1 pound green tomatoes, chopped
½ medium white onion, chopped
½ cup golden raisins
1 cup brown sugar
½ teaspoon freshly grated ginger
¼ teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup apple cider vinegar

Steps:

  • Simmer all ingredients in a small covered saucepan for 30 minutes.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 527 milligrams, Sugar 51 grams

GREEN TOMATO RELISH



Green Tomato Relish image

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Provided by Linda McDaniel

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 192

Number Of Ingredients 9

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

Steps:

  • In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
  • In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g

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