Piccalilli Green Tomato Chutney Food

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PICCALILLI CANNED GREEN TOMATOES



Piccalilli Canned Green Tomatoes image

Provided by Grace Buonpane

Time 2h30m

Yield 8

Number Of Ingredients 13

3/4 peck Green Tomatoes
6 Sweet Green Peppers
2 Red Peppers
3 Stalks Celery
10 Large Onions
1 Medium Cabbage
1/4 cup Mustard seed
2 TLB Cinnamon
1 tsp Black Pepper
1 TLB Whole Cloves
2 cups Brown sugar
1/4 cup Salt
6 cups of Cider Vinegar

Steps:

  • Grind the first six ingredients separately and put them in a large bowl. Sprinkle salt through layers.
  • Let stand overnight and in the morning train thoroughly, rinse in cold water.
  • Put the ground vegetables in the preserving kettle with spices and vinegar and cook for about 1 1/2 hours.
  • When done cooking ladle in clean jars and seal.
  • Water bath (boil) for 30 minutes in a large canning kettle with a wire rack filled over the top of the jars with water.

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)



Uncle D's Sweet Piccalilli (Green Tomato Relish) image

Not sure what to do with the last of those green tomatoes from your garden? This recipe will use 'em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used like a side chutney for pork chops or sausage. Makes a great fall/harvest gift for friends and neighbors too.

Provided by Dave Hagan

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 48

Number Of Ingredients 10

3 cups apple cider vinegar
3 cups white sugar
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon dried basil
6 cups seeded and finely chopped green tomatoes
2 cups finely chopped red bell peppers
2 cups finely chopped red onion
2 cups finely chopped Granny Smith apples
8 4-ounce canning jars with lids and rings

Steps:

  • Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 about 10 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 65 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 295 mg, Sugar 14.5 g

PICCALILLI (GREEN TOMATO CHUTNEY)



Piccalilli (Green Tomato Chutney) image

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time.

Provided by SassyStew

Categories     Vegetable

Time 1h20m

Yield 12 half-pints

Number Of Ingredients 11

3 red bell peppers
3 green bell peppers
2 quarts green tomatoes
10 small yellow onions
3 cups cider vinegar, divided
1/8 cup kosher salt
1 1/2 cups sugar
1/4 cup brown mustard seeds
1 1/2 teaspoons chili flakes
1 teaspoon sweet paprika
1 teaspoon smoked paprika

Steps:

  • Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
  • Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
  • Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
  • Boil for 30 minutes, stirring often.
  • Drain and discard liquid.
  • Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
  • Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

Nutrition Facts : Calories 194.7, Fat 1.6, SaturatedFat 0.2, Sodium 1204.3, Carbohydrate 42.4, Fiber 4, Sugar 34.8, Protein 3.5

EASY PICCALILLI



Easy piccalilli image

Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers

Provided by Anna Glover

Categories     Condiment

Time 25m

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

Steps:

  • Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
  • Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
  • Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium

PICCALILLI OR GREEN TOMATO RELISH



Piccalilli or Green Tomato Relish image

With the heat this summer our tomato plants quit producing anything, but we left them to grow anyway. Well, when the weather broke, they started blooming like idiots and setting tomatoes like crazy. Unfortunately, it was too late in the season for them to develop and ripen before getting frozen. So here is our tomato crop for the...

Provided by Pam Ellingson

Categories     Other Sauces

Time 4h55m

Number Of Ingredients 12

4 qt cored and chopped green tomatoes (about 32 medium)
2 qt chopped cabbage (1 lg head)
2 c chopped green peppers
1 c chopped onions
3 medium chopped carrots
1/2 c canning salt
1 1/2 c brown sugar
2 Tbsp mustard seed
1 Tbsp celery seed
1 Tbsp prepared horseradish
4 1/2 c white vinegar
AFTER LETTING THIS SIT FOR A WHILE, WHEN I OPENED THE FIRST JAR, I FOUND IT WAS A BIT TOO TART/VINEGARY, SO I BELIEVE NEXT YEAR I WILL CUT THE VINEGAR BY 1/2 C AND UP THE BROWN SUGAR BY 1/2 C. THIS MAY GIVE IT A LESS SHARP FLAVOR.

Steps:

  • 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
  • 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
  • 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
  • 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)



Green Tomato Relish - Mom's Best (Piccalilli) image

My mother's house was the only place I could find a jar handy of this tastefully different relish. Once you try it you might wonder why this stuff isn't marketed? Its not your everyday flavor and sits especially well upon bar-b-qued brats, burgers, or hot dogs. In my opinion chicken salad is much better tasting with this...

Provided by Linda McCormick

Categories     Other Sauces

Time 2h

Number Of Ingredients 12

24 large green tomatoes (approximately 5 lbs)
3 large red peppers
3 large green peppers
7 large onions
3 Tbsp celery seed
3 Tbsp mustard seed
1 Tbsp salt
5 c granulated sugar
2 c cider vinegar
DIRECTIONS: CUT TOMATOES INTO CHUNKS REMOVING THE CORE, REMOVE SEEDS FROM THE PEPPERS & CUBE, AND CLEAN & CUBE ONIONS
in a grinder or food processor coarsley gind tomatoes, red and green peppers, and onions.
place cheese cloth inside large colander in order to place the ground vegetables and allow to drain for 1 hour.

Steps:

  • 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
  • 3. 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.
  • 4. 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 one year.

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

This is a spicy, tangy relish that goes great with pot roast, roast pork, just about any meat. It was given to me by a co-worker years ago.

Provided by Iron Bloomers

Categories     Fruit

Time 2h

Yield 5 pints

Number Of Ingredients 10

1 lemon, seeded & chopped
1 garlic clove, minced
5 cups green tomatoes, peeled & chopped
2 1/4 cups brown sugar
1 1/2 cups raisins
3 ounces candied ginger, chopped
1 1/2 teaspoons salt
1/4 teaspoon cayenne
2 cups cider vinegar
2 red peppers, seeded & chopped

Steps:

  • Combine all in a large pot.
  • Bring to a boil, reduce heat and simmer until the tomatoes a tender.
  • Time will vary due to the firmness of the tomatoes.
  • Should take about 1 hour.
  • Pack into hot, sterile jars and seal.
  • Let cool completely (I have never found it necessary to use boiling water bath, but feel free to if you feel safe--10 minutes should do it for pint and 6 oz jars).
  • If apples are plentiful, they can replace the tomatoes--just as good that way.

Nutrition Facts : Calories 582.6, Fat 0.8, SaturatedFat 0.1, Sodium 771, Carbohydrate 146.3, Fiber 5.6, Sugar 130.6, Protein 4.3

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

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

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 (TOMATILLO DIP)



Green Tomato Chutney (Tomatillo Dip) image

This is nice tangy dip to go along with chips or tortillas. You can use Tomatillos or Green Tomato for this recipe, whichever is easily available.

Provided by shuchispicytangy

Categories     Chutneys

Time 15m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 9

6 -8 small green tomatoes (raw) or 6 -8 tomatillos
3 -4 green chilies
9 -10 mint leaves
1/4 cup chopped coriander leaves
2 -3 slices ginger
1 teaspoon roasted cumin seeds
1 teaspoon jaggery (optional)
1/2 teaspoon olive oil
salt

Steps:

  • Put all the ingredients in the blender. Blend to form a nice paste. I didn't add any water as the water from tomatoes will be enough.
  • Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.

Nutrition Facts : Calories 52.1, Fat 1, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 10.4, Fiber 2.1, Sugar 7.2, Protein 2.4

PICCALILLI



Piccalilli image

Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.

Provided by Ruth

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Yield 80

Number Of Ingredients 11

1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Steps:

  • Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  • In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
  • Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
  • In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g

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