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 PINEAPPLE CHUTNEY
This is a sweet and hot chutney that goes especially well with grilled fish or chicken. This is a Thai-style chutney ans as such calls for Thai chilies. My store doesn't identify individual chilies - they are either hot or not. Use the hot for this. You could also use cayenne peppers. Jalapeno and serrano will work, but they are less hot.
Provided by threeovens
Categories Chutneys
Time 1h15m
Yield 5 half-pints, 40 serving(s)
Number Of Ingredients 11
Steps:
- Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
- Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
- Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
- Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 5.4, Carbohydrate 23.2, Fiber 0.6, Sugar 22.2, Protein 0.5
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
GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY
Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 1/2 pint jars
Number Of Ingredients 17
Steps:
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.
Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1
SOUTHERN GREEN TOMATO CHUTNEY
This is a delicious and versitile condiment. I find it especially good with grilled pork loin. This is a great way to use your green tomatoes in the garden at the end of the season. I found this in a cookbook I got at the library called THE COUNTRY STORE. (Unfortunately I did not write down the author's name.) Cooking time does not include processing time.
Provided by wood stove stoker
Categories Vegetable
Time 1h30m
Yield 5 3/4 pints
Number Of Ingredients 10
Steps:
- Quarter the tomatoes and place them in a large pot.
- Quarter, core and chop the unpeeled apples and add them to the tomatoes.
- Chop the onions and add them to the tomatoes with all the other ingredients.
- Heat gently, stirring until all the sugar has dissolved.
- Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
- Pour the chutney into warm, sterilized jars.
- Seal (canning process) immediately.
Nutrition Facts : Calories 482.9, Fat 0.9, SaturatedFat 0.1, Sodium 61.8, Carbohydrate 119.7, Fiber 5.8, Sugar 105.8, Protein 3.8
GREEN TOMATO CHUTNEY
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
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
RED TOMATO CHUTNEY
Found at the back of a store cupboard, a friend brought this to a barbie where it was enjoyed by all. I had to try the recipe and this has to be one of the nicest chutneys I've ever made. Give it a go and I'm sure you be making it time and time again.
Provided by Suke_UK
Categories Chutneys
Time 2h20m
Yield 650 g
Number Of Ingredients 9
Steps:
- Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
- Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
- Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
- Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
- Decant into warm jars.
- The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.
Nutrition Facts : Calories 3.5, Sodium 0.1, Carbohydrate 0.8, Sugar 0.8
GREEN TOMATO RELISH
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
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
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.
GREEN TOMATO CHUTNEY
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
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 AND PEPPER RELISH
A great relish to put on everything. You'll be cooking things just so you can use this recipe.
Provided by AlyssaLibby
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h15m
Yield 64
Number Of Ingredients 11
Steps:
- Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g
GREEN TOMATO CHUTNEY
This is a good way to use up the green tomatoes from the garden at the end of the season. I'm estimating the prep time - using a food processor will reduce it!
Provided by CountryLady
Categories Chutneys
Time 4h
Yield 5 quarts
Number Of Ingredients 13
Steps:
- Skin (or not- its your choice) tomatoes.
- Pare& core apples.
- Peel onions.
- Chop the whole lot as finely as you like it- or until your arm gets tired!
- Put everything into a LARGE, heavy pot.
- Add raisins& first amount of vinegar.
- Cook until, about 1/2 hour.
- Meanwhile, dissolve mustard in 2nd amount of vinegar& add to pot.
- Tie pickling spice into a square of cheesecloth& add to pot.
- Add the rest of the ingredients to the pot& bring to a boil.
- Reduce heat& simmer uncovered, stirring occasionally for 2 hours.
- Remove cheesecloth spice bag& pour hot mixture into sterilized jars.
Nutrition Facts : Calories 1200.3, Fat 3.1, SaturatedFat 0.4, Sodium 2908.2, Carbohydrate 286.8, Fiber 17.8, Sugar 236.3, Protein 10.6
SPICED RUBY AND EMERALD INDIAN PEPPER RELISH - CHUTNEY
This Anglo-Indian recipe is more a relish than a chutney, but it can be used like a chutney in cooking, as well as a condiment. A real "must" in this recipe are the Nigella Seeds, also known as Black Onion Seeds - these give the Relish/Chutney an authentic Indian flavour, as well as making it very special. It is delicious with all types of cheese boards, cold cuts and meat platters, burgers, sausages, curries and also when used in sandwiches. My daughter loves this in toasted cheese sandwiches! Or, give a jar as a gift as I often do! I couldn't resist giving it a "magical" name, especially as India is famous for its Rubies and Emeralds!
Provided by French Tart
Categories Apple
Time 1h15m
Yield 3 1/2 lbs
Number Of Ingredients 11
Steps:
- Place all the prepared vegetables and fruit into a large preserving pan.
- Add the spices, sugar and vinegar and give them all a good stir.
- Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
- Remove from the heat, pot and cover straight away.
- Label and store in a cool, dry and dark place for up to 1 year.
Nutrition Facts : Calories 597.7, Fat 1.4, SaturatedFat 0.3, Sodium 22.8, Carbohydrate 146.3, Fiber 10.6, Sugar 126.8, Protein 4.9
RED TOMATO CHUTNEY
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
Provided by Sharon123
Categories Chutneys
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
- Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
- This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 45.9, Fiber 4.3, Sugar 38, Protein 2.5
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