Making Green Tomato Chutney (To Save Unripe Outdoor Tomatoes From Blight)
The outdoor tomato plants I have in the garden are starting to suffer from late blight. This isn't unusual, but if I leave it, I will lose the whole crop - instead, let's pick the tomatoes unripe and pickle them!
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This makes a tender, sweet-and-sour pickle with gentle spices, that is ideal with cheese or cold meats - it can be adapted by substituting other fruits or vegetables and tailoring the spices to your own preference.
These are the ingredients for this chutney:
Tomatoes: 1 lb (454g)
Apples 0.5 lb (227g)
Onions 0.25 lb (113.5g)
Sultanas 0.25 lb (113.5g)
Brown Sugar 0.5 lb (227g)
Malt Vinegar 0.5 Pint (284ml)
Ground ginger 0.5 Teaspoon
Mixed Spice 0.5 Teaspoon
Cayenne Pepper 0.25 Teaspoon
Salt 0.5 Teaspoon
Chop the fruits and vegetables to the desired size
Mix all ingredients in a large pan
Boil until the fruit and vegetables are soft and the liquid is syrupy
Transfer into clean jars and put on the lids while still hot
Green Tomato Chutney - No Apples
A bit of a variation on the classic chutney - no apples in this one!
Green Tomato Chutney – No Apples
INGREDIENTS
2kg green tomatoes, roughly chopped
500g onions, finely sliced
2tsp salt
1L malt vinegar
500g soft light brown sugar
250g sultanas, roughly chopped
3tsp ground white pepper 1tsp pickling spices in a muslin bag
INSTRUCTIONS
Finely slice the onions and chop the green tomatoes, cutting out any bad bits.
Roughly chop the sultanas.
Place the vinegar into a large pan add the 500g of sugar and stir over medium heat until all the sugar has dissolved.
Add the sultanas to the vinegar and sugar.
Add the bag of pickling spices
Bring the whole lot to a gentle boil.
Add the tomatoes and onions to the pan and stir in well.
Add the 3 teaspoons white pepper.
Bring to a gentle boil and simmer gently for 1.5 to 2 hours until thick and golden.
Spoon the chutney into the sterilised jars. Seal and label.
The chutney will mature and taste better after a few weeks.
Equipment used in this video:
Bamboo Chopping Board:
1L Clip-top Jar (set of 6):
500ml Clip-top Jar (set of 6):
Pyrex Glass Jug Set:
Sabatier Cooks Knife:
Tefal Everyday Induction Hob:
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Green Tomato Chutney - No Apples
#ddu #chutney #greentomatochutney
Green Tomato Chutney
History of chutneys
Chutneys are oriental in origin, originating from the Hindu word ”chatni”, meaning a strong sweet relish. As a result of trading with the East Via the East India Company, chutneys first appeared in England towards the end of the seventeen century, existing in their original form until the nineteenth century, when the English Cooks in the great houses started to make their own “chatni” and relishes based on the original recipes, omitting olive oil, and adding sugar, becoming milder.
During the colonial era, many people spent time abroad, coming home with recipes and a taste for foreign foods. Queen Victoria had her own Indian cooks who prepared the spicy sauces, chutneys, and curries, which was very fashionable.
Today, chutney is a sweet, and sour condiment to accompany cold meats, fish, meat pies curries and cheeses. It’s made from a mixture of fruit/and or vegetables, which are cooked to a pulp, with sugar, spices and vinegar. Dried fruit add sweetness, as well as texture and colour.
The spices can be either ground or seeds; whole spices give a better
The Making of Chutney
Fruit and vegetables are peeled, chopped finely or minced, and place into a large, thick bottomed, non-reactive pan.
I add the spices and vinegar, and cook very slowly uncovered until the ingredients are tender, and most of the liquid has evaporated, this can take 1-3 hours. Then I add the sugar, stirring until dissolved. The mixture will become liquid, so again long slow cooking.
The longer chutney is cooked, the more mellow the flavour.
The way to tell when a chutney is cooked is to draw a cross on the bottom of the pan with a wooden spoon, if the mark shows for a few seconds, them it’s ready.
Chutney needs careful attention while cooking with frequent stirring to prevent burning or sticking.
Once cooked its pored or spooned into hot dry jars while still hot. Airtight vinegar lids must be used, these can be bought at most stores.
When cooled, label and date, store into cool dry, dark place. Leave for 2-3 months before eating, the flavours mature. They will last for 2-3 years.
Green tomato Chutney
Ingredients:
5 lbs. (2.3kg) green tomatoes
61/4 cups (550g)) (1 ¼ lbs.) apples (cored)
8 cups (550g)(1 1/4 lb.) onions
3 ¾ cups (350g)(12 oz.) raisins
2 tablespoons (25g) 1oz powdered ginger
2 tablespoons (25g) 1oz garlic powder
1-teaspoon (8g)1/4 oz. chilli flakes
1-½ teaspoons(11g) mustard seeds
6 ¼ cups(550 g)1 ¼ lb.) sugar
3 cups(700ml)(25 fluid oz.) vinegar
Instructions:
Chop or place in food processor, tomatoes, onions, and apples, process until roughly chopped.
Place in a non-reactive pan with vinegar, raisins and spices.
Cook on a low heat until vegetables are cooked and most of the liquid has evaporated. Stir frequently.
Add sugar , stir often, cooking on a low heat until a cross drawn across the pan remain for a few seconds.
Pour or spoon while hot into hat dry jars, top with vinegar proof lids, wipe jars.
When cool, label and date, store in a dry dark place for 2-3 months before eating. Keeps for 2-3 years