|
|
Post by Jilly on Sept 5, 2011 17:57:50 GMT
Here we go i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/smiley.gif I've only got imperial measurements I'm afraid, it was an old book & the use of cornflour sort of makes me think it might originate in America. My Mum uses an old fashioned mincing machine & skins her toms, the preparation takes her ages. I use my food processor & don't skin the toms & my preparation takes a few minutes. I can't tell the difference i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/undecided.gif In a processor you just need a few pulses, so it looks coarsely grated. Green Tomato Chutney1 ½ lb Green Tomatoes minced 1lb apples minced 1lb onions minced 1 pint vinegar 1 ½ lb soft light brown sugar Spice Mix1 oz Ground Ginger ½ teaspoon Turmaric 1 tablespoon Salt 3 tablespoons Cornflour ½ teaspoon pepper ½ pint vinegar Put tomatoes, apples, & onions in a large pan, add sugar and vinegar & bring to the boil, stirring well to make sure all sugar is dissolved. Boil for five minutes. Meanwhile make spice mixture. After five minutes add spice mixture, bring back to boil and boil for another 2 minutes. Leave to stand for a couple of minutes and then put in warmed jars, seal and leave for 6 weeks before using. I find this strangely addictive, in fact it's the reason I've always grown my own toms, even when I didn't grow any other veg. A couple of tablespoons when making home made curry is gorgeous i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/tongue.gif Jillyx |
|
|
|
Post by Ladygardener on Sept 5, 2011 18:01:52 GMT
|
|
|
|
Post by Rosefriend on Sept 5, 2011 18:06:49 GMT
I agree - it does look so easy - mine took ages to prepare....and hours to cook.
RF
|
|
|
|
Post by Ladygardener on Sept 9, 2011 13:32:55 GMT
I'm making Jillys chutney now as we speak. The processor would'nt chop the tomatoes so I had to dice them by hand but otherwise it was great to use it to chop the onions and apples. I normally make my chutney in the oven and i just about managed to get everything into the biggest saucepan I have. I got the green tomatoes from the 2 plants I had at the lottie and another 2 I had here. Thankfully I'm getting chutney this year. I did'nt think I'd have enough.  |
|
|
|
Post by Rosefriend on Sept 9, 2011 13:46:24 GMT
Marvellous LG - I am pleased that you managed to get a second chance.
RF
|
|
|
|
Post by Ladygardener on Sept 9, 2011 13:48:20 GMT
Many thanks Rf, I'll have to keep my eye on it, it's not yet come to the boil. I've added in some sultanas and peppers as I always use them in my chutney.  |
|
|
|
Post by Rosefriend on Sept 9, 2011 14:25:39 GMT
Any chance of a pic when it is finished LG?? I have just got another glass of mine to eat - I love it..
RF
|
|
|
|
Post by Ladygardener on Sept 9, 2011 14:44:51 GMT
Oh I have it in jam jars I'll get a pic now.
|
|
|
|
Post by Rosefriend on Sept 9, 2011 14:55:26 GMT
I'll take one of mine - thought I had actually...
RF
|
|
|
|
Post by Ladygardener on Sept 9, 2011 14:59:29 GMT
Here we go, I've used jars of different sizes and just put them through the dishwasher to sterilise them like I always do.  It's actually much darker than this pic shows but the flash has made it light.  This is more like the colour of it.  |
|
|
|
Post by Ladygardener on Sept 9, 2011 15:00:13 GMT
Many thanks to Jilly and your Mum for giving us the recipie. ;D
|
|
|
|
Post by Rosefriend on Sept 9, 2011 15:45:31 GMT
That looks great LG.....so pleased and I bet it takes good. Here is mine...   It is more "reddy" and possibly a tad too sweet for me - having said that I have just had it with some cheese and it was marvellous. RF |
|
|
|
Post by Ladygardener on Sept 9, 2011 15:52:00 GMT
Oh it looks really yummy Rf, well done. ;D
|
|
|
|
Post by Rosefriend on Sept 9, 2011 16:02:51 GMT
Forgot to do a close up...  RF |
|
|
|
Post by Jilly on Sept 9, 2011 16:26:31 GMT
Wow aren't we all doing well with our chutney, if the weather stays like this I think I'm going to have to be making some more. LG I'm glad you enjoyed my Mums recipe, your's seems to have come out a lot darker & more chutney looking than mine does, did you use dark brown sugar? I'll take a pic of mine if I get a chance, mine always ends up a yellowish green colour. Have you sneaked a taste yet? I know it says leave for 6 weeks but I always have to lick the spoon i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/tongue.gif Jillyx |
|
|
|
Post by isabella on Sept 9, 2011 18:03:04 GMT
|
|
|
|
Post by Barbara on Sept 9, 2011 18:35:28 GMT
I can't stand vinegar.  |
|
|
|
Post by Ladygardener on Sept 10, 2011 6:45:40 GMT
|
|
|
|
Post by Auricula on Sept 11, 2011 10:12:42 GMT
I love vinegar but am not keen on chutneys  |
|
|
|
Post by Ladygardener on Sept 11, 2011 11:40:12 GMT
|
|
|
|
Post by Dutchy on Sept 11, 2011 17:51:57 GMT
Ah I must read back for the recipe as I may be having all the fun growing things but cooking isn't really me. Simple recipe yes please and both your chutney looks great.
Ah top of this page, my that does seem easy. I must go and grow more cooking toms next year.
|
|
|
|
Post by Tig on Sept 14, 2011 22:27:53 GMT
I had been given a bag of plums and decided to make plum chutney instead of jam this year. (I blame Jilly ;D) Similar sort of recipe, just plums, onions, apples, sultanas, vinegar, ginger, nutmeg, mustard, cayenne pepper, brown sugar and all spice, plus some salt. The house smelled like a pickle factory tonight! The recipe didn't specify what type of vinegar, and I used malt. I've bottled it and tasted it, I would add a bit more sugar if I made it again, or use wine vinegar maybe Will be giving a jar to family and friends to see what they think. x Tig |
|
|
|
Post by Rosefriend on Sept 15, 2012 13:19:52 GMT
This last week I have made some more tomato chutney/relish using my tried and trusted recipe from the last couple of times... gardenworld.proboards.com/index.cgi?action=gotopost&board=vegetables&thread=7897&post=400284Still got some beef toms over and will do some tomato sauce with onions and garlic - I season it up once I defrost it for using... Done around 20 jars of gherkins sweet/sour as well plus I blanched and froze 12 bags of green beans... I am seriously thinking of doing this recipe from totp (reply 12 on this thread) as I never got around to it before... "Slice toms thinly roast in the oven on a very low heat about for 2,3 hours until they are dry then store in jars covered in oil with a few cloves of garlic thrown in. For the last half hour of roasting you could top the toms with basil. Taste amazing in sandwiches. " Anybody else doing anything?? RF |
|
|
|
Post by Chuckles on Aug 9, 2013 15:21:09 GMT
I love the look of OM's necklace below. Has anyone dried their chilli peppers succesfully and if so how, I'm hoping to have a few. I'm sure I read somewhere recently about drying chilies... I'm trying this:  I saw an OldGirl in the fish and veg market, Lagos, threading fresh chillis and bought a 'necklace', back in nineteen-hundred-and-frozen-to-death. They gradually dried and stayed useable for ages... not sure they ever got beyond the leathery stage, so may not 'flake-up', but they had good heat/flavour to the end. OM. |
|
|
|
Post by Rosefriend on Aug 10, 2013 6:30:01 GMT
Yes, I have done this before Chuckles and it works well - didn't have a long one 'cos I didn't have many chillies but I found the problem was where to hang it. In the end I hung them in the pantry highup and totally forgot about them until they were so brittle it was a waste of time...they need to be around eye level methinks!! RF |
|
|
|
Post by andy on Aug 20, 2013 7:22:49 GMT
Does anyone have any ideas what i can do with the 20 billion yellow, red and purple cherry tomatoes i have surplus to requirements ? I like the idea of Nigella's chutney but don't want to skin and core all those cherry toms !!!!
|
|
|
|
Post by Jilly on Aug 20, 2013 7:26:50 GMT
Have a look at the top of this page andy, it's a recipe for green tomatoes but the main thing I discovered was that if I used the food processor, I didn't have to skin the tomatoes (I agree life is definitely too short for that  ) |
|
|
|
Post by Rosefriend on Aug 20, 2013 7:34:44 GMT
Does anyone have any ideas what i can do with the 20 billion yellow, red and purple cherry tomatoes i have surplus to requirements ? I like the idea of Nigella's chutney but don't want to skin and core all those cherry toms !!!! The Nigella Chutney is a dream andy, even if I did leave bits out... Jilly puts her toms through a mixer if I remember rightly Andy.... gardenworld.proboards.com/post/404283/threadBet it would be lovely with all the other ingredients and sauces as well with garlic and onions. I use them for Spag Bol and other pasta sauces. RF |
|
|
|
Post by andy on Aug 20, 2013 7:44:55 GMT
Ive just found a book with 200 jams and preserve recipes in on my shelf that i'd forgotten i'd bought.
The first chutney i came to is Mango and Pineapple....i think i might of died and gone to heaven !!!!
Anyway, there's a real nice autumn harvest chutney where i don't have to faff around with the cherry tomatoes...just chop roughly and bung them in !!!!
|
|
|
|
Post by Rosefriend on Aug 20, 2013 13:26:33 GMT
Ive just found a book with 200 jams and preserve recipes in on my shelf that i'd forgotten i'd bought. The first chutney i came to is Mango and Pineapple....i think i might of died and gone to heaven !!!! Anyway, there's a real nice autumn harvest chutney where i don't have to faff around with the cherry tomatoes...just chop roughly and bung them in !!!! Sounds good andy - erm...fancy sharing?? Btw - if you get loads of beef toms (next year perhaps with the lotty) and you don't know what to do with them all after you have made tons of relish and sauces, just take the strunk out and freeze them whole in bags. When you want them, defrost and the skin just wipes off and you can use the toms straight away as you want.... Rf |
|
)