Thursday 29 October 2009

Tomato and Green Tomato Chutney recipes

A large pan of Green Tomato Chutney is bubbling away, wafting a lovely aroma of spices around the kitchen, while Garden Dad is all set to carve out some fabulous faces on our Little Garden Helpers pumpkins. Garden Girl drew her pumpkin face for Garden Dad to copy, while Garden Boy chose a design from a halloween story book. I will take some ghoulish pictures of the pumpkins to show you on Saturday, but for today I thought I would share the two tomato chutney recipes we have used this year in case you wanted to give them a go.

The first recipe we made last year and it was so delicious we have done it again this year. We gave jars of this chutney as christmas presents to all our family and it was a hit with everyone, including our Little Garden Helpers, so comes well recommended. I found the recipe on the Channel 4 food website and we didn't change anything so give it a try. You will not be disappointed.

The Green Tomato Chutney which is currently making me very hungry as it slowly simmers is untried and untested, but smells lovely and was found in a recipe book from which I never cooked a bad recipe, so I have high hopes. The book is called 'Choosing and Using Spices' and was written by Sallie Morris and Lesley Mackley and this is the recipe;

1.75kg green tomatoes, roughly chopped
450g cooking apples, peeled, cored and chopped
450g onions, chopped
2 large garlic cloves, crushed
1tbsp salt
3 tbsp pickling spice
600ml cider vinegar
450g granulated sugar

Put the tomatoes, apples, onions and garlic in a large saucepan and add salt. Tie the pickling spice mixture in a piece of muslin and add to the pan.

Add half the vinegar and bring to the boil. Lower the heat and simmer for one hour, or until the chutney is thick. You will need to stir frequently.

Dissolve the sugar in the remaining vinegar and add to the chutney. Simmer for one and a half hours or until the chutney is thick. Stir frequently.

Remove the muslin bag from the chutney then spoon the hot chutney into warm, sterilized jars. Seal so the jars are airtight and store for at least one month before using.

According to the book this will make about 2.5kg of chutney.

I will let you know our verdict on taste in about a months time but if you give it a try I hope you enjoy.

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