GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY
Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 1/2 pint jars
Number Of Ingredients 17
Steps:
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.
Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
GREEN TOMATO PINEAPPLE CHUTNEY
This is a sweet and hot chutney that goes especially well with grilled fish or chicken. This is a Thai-style chutney ans as such calls for Thai chilies. My store doesn't identify individual chilies - they are either hot or not. Use the hot for this. You could also use cayenne peppers. Jalapeno and serrano will work, but they are less hot.
Provided by threeovens
Categories Chutneys
Time 1h15m
Yield 5 half-pints, 40 serving(s)
Number Of Ingredients 11
Steps:
- Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
- Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
- Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
- Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 5.4, Carbohydrate 23.2, Fiber 0.6, Sugar 22.2, Protein 0.5
GREEN TOMATO & APPLE CHUTNEY
This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice
Provided by Jane Hornby
Categories Condiment
Time 2h30m
Yield Makes 5 x 450ml jars
Number Of Ingredients 14
Steps:
- Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
- Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
- Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.
Nutrition Facts : Calories 18 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
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