[MumoftTwo]

The tomatoes in the green house appear to have contracted something very nasty (I think it's blight ), the plants are dying back very quickly and suddenly, so I'm going in this afternoon to pick everything!

does anybody have a green tomato chutney recipe?

Thanks

[Jake]

well heres Kieth Floyds recipe

click

my thoughts are with you. I really don't like the stuff.

[MumoftTwo]

Thanks Jake

I've got 8 lbs of green tomatoes in the freezer now at varying stages of ripeness, so I think we'll be learning to love the chutney

Didn't realise that this growing lark could be quite so heartbreaking!

[Jake]

A friend , master of Indian cuisine, insists it should have cumin seeds in it. It sounds right to me. Obviously not to Floyd though.

Tomatoes aren't easy. Mine look healthy but they aren't ripening and they are all different sizes. From the size of a fist to the size of a cherry all on one plant. :?

[GrannieAnnie]

Even my so called beefsteak tomatoes are anything from a golf ball size to a pound in weight!!!!

[supersprout]

We HATE green tomato chutney, but make mango chutney every year from green tomatoes.
It's smooooth, not cloying, slightly tart, bursting with lovely flavours and not over-sweet.
You would never guess it wasn't mangoes!

Black Mango Chutney (with Green Tomatoes)

3 kg green tomatoes
8 oz (250g) dried dates
8 oz (250g) raisins
Just under 1 pint white wine or cider vinegar (400-500ml)

16 bay leaves
4 tsp red pepper (chilli powder)
4 tsp ground cinnamon
4 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg or mace

1 tsp crushed peppercorns
1 tsp crushed brown cardamom seed
4 tsp whole black cumin seed (kala zeera)
2 tbs salt

4 tbs fresh lime or lemon juice
2 lb (1kg) sugar

Optional:
4 oz (125g) shelled pistachio nuts
8 oz (250g) toasted almonds

Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally. Or boil and let cool. Sieve the pulp or put it through a passata machine. Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. 1/3) in a stainless steel pan. (I do this the day before, and the rest the following day)

Simmer dates and raisins in vinegar until soft. Add them to the reduced green tomato pulp in the pan. Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking. Take off the heat and blend for a smooth chutney (hand blender is easiest).

Add salt, sugar, bay leaves, and spices. Simmer for another hour or two until it becomes a thick puree.

Add the lime or lemon juice (and nuts, if you wish). Simmer gently for another hour or so until desired thickness is reached. Remove from heat and pour into sterilised jars.

Yields approx 8lb/4 kg or 4 litres of ‘mango’ chutney.

 

[GrannieAnnie]

mmmmm, thanks sprout, another 'must try'

[chutneymaster]

My favorite subject!!!

Try this.

Ingredients:
  3 lbs. (1. 35kg) green tomatoes
  4 large apples
  2 small cucumbers
  3 large onions
  6 oz. (175g) sultanas
  12 oz. (300g0 Demerara sugar
  2 tablespoonfuls sugar
  One and a half teaspoons of ground ginger
  One level teaspoon cayenne
  One and a half tablespoonfuls salt
  One and quarter pints (700ml) vinegar

Cooking:
Remove stalks from tomatoes.
Slice and peel the onions and apples.
Slice the cucumbers.
Put all the ingredients into a heavy based pan and bring to the boi.l
Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently.
Put into clean warmed jars, seal and label.