Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: scabs on October 02, 2009, 10:44

Title: Chutney question for Val
Post by: scabs on October 02, 2009, 10:44

... and anyone else, I guess!

In your book there is a recipe each for ripe and green tomatoes. I have about 5kg of mixed - ripe and green - though about 3kg or so are green. Can I chuck the lot in and follow the green recipe or will that lead to untold disaster and culinary offenses?

Thanks
Andrew

Title: Re: Chutney question for Val
Post by: madcat on October 02, 2009, 11:41

It will work but, if it were me, I would do them separately.  The two chutneys taste quite different to me, and if you sling them all together you might end up with something and nothing inbetween.

Title: Re: Chutney question for Val
Post by: scabs on October 02, 2009, 11:44

I guess I could just halve the quantities then and do two lots...

Title: Re: Chutney question for Val
Post by: Sue33 on October 02, 2009, 11:45

could you wait for the green one to ripen? 

Title: Re: Chutney question for Val
Post by: madcat on October 02, 2009, 11:52

Quote from: scabs on October 02, 2009, 11:44

I guess I could just halve the quantities then and do two lots...

You can do the sums! ::)  Plus you dont have to find the mega saucepan and evict the even larger spider  ...  There are advantages to the two step approach.  :D

Title: Re: Chutney question for Val
Post by: scabs on October 02, 2009, 12:00

Sue, I could but it has been taking so long for them to ripen, I fear the red ones will start to turn too soon...  :unsure:

Madcat, sounds like a plan!  :D

Title: Re: Chutney question for Val
Post by: Spana on October 02, 2009, 12:27

I do red tomato, green tomato and a mix of both, they all turn out alright.  I use the clear distilled vinegar and white sugar for the red tomato as it helps to keep the colour bright and malt and brown sugar for the other two.   I have a basic recipe that i use and some times its a mix of tomato colours plus anything else thats going like apples and marrow.  It always seems to come out alright, just go for it and be free thinking :lol: :lol: :lol:

Title: Re: Chutney question for Val
Post by: scabs on October 02, 2009, 12:31

Like this approach...

Title: Re: Chutney question for Val
Post by: Val H on October 02, 2009, 12:38

I'd go for madcat's approach if it was me! They do taste very different.

Title: Re: Chutney question for Val
Post by: scabs on October 02, 2009, 12:43

Denied.

Ok, will do...

I'm like that 'yes/no' character off the Fast Show today!  ::)

Title: Re: Chutney question for Val
Post by: Spana on October 02, 2009, 13:03

But there are loads of recipes that use a mix of red and green tomatoes, why make life difficult :blink:

Title: Re: Chutney question for Val
Post by: madcat on October 02, 2009, 13:10

Quote from: Spana on October 02, 2009, 12:27

plus anything else thats going like apples and marrow. 

Hey, thank you!   :D   I'd forgotten a great chutney that I made once with green tomatoes and apple fallings and chillies ....  the apples and green toms worked great ...  dont suppose I wrote the quantities down, though.   :unsure:  Half and half?  A chilli to the pound?  Have to have a think ...    :wacko:

Title: Re: Chutney question for Val
Post by: mumofstig on October 02, 2009, 15:38

My chutneys are always the same quantities of fruit/veg to malt vinegar and brown sugar with the same spices, sooooo.......guess what?
Yes they all taste pretty much the same  :lol: :lol:
But if it ain't broke....don't fix it :D It always gets eaten  :)