Quince And Green Tomato Chutney Food

GREEN TOMATO CHUTNEY

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.

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE

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.

QUINCE AND GREEN TOMATO CHUTNEY

Steps:

• Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
• In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
• Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
• Poor into 6 sterilised jars and seal.
• Leave for 3 weeks before using.

SOUTHERN GREEN TOMATO CHUTNEY

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.

GREEN TOMATO CHUTNEY

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.

GREEN TOMATO CHUTNEY FOR CANNING

Steps:

• Put the pickling spice in a tea ball or tie it in a square of cheesecloth.
• Combine all ingredients in a very large enamel or stainless steel kettle. Cover, bring slowly to a boil.
• Uncover, reduce to simmer, and cook 90 to 120 minutes, stirring occasionally, until thick.
• Ladle into hot, sterilized jars to within 1/8" of top.
• Wipe rims, add hot lids and rings.
• Process Pints 10 minutes; Quarts 25 minutes in boiling water bath.
• Let stand 2 weeks before serving.

GREEN TOMATO CHUTNEY

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

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.