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 CHUTNEY
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
Provided by flower7
Categories Chutneys
Time 1h15m
Yield 3 pints
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
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
GREEN TOMATO CHUTNEY
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
- Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
- Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
- Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.
BETTY'S GREEN TOMATO CHUTNEY
This sweet green tomato chutney is a great way to use up unripened tomatoes.
Provided by Sian Kathryn Cross
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h
Yield 128
Number Of Ingredients 13
Steps:
- Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
- Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 9.2 g
GREEN-TOMATO CHUTNEY
Steps:
- Simmer all ingredients in a small covered saucepan for 30 minutes.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 527 milligrams, Sugar 51 grams
QUINCE AND GREEN TOMATO CHUTNEY
Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas.
Provided by babynewt
Categories Fruit
Time 1h30m
Yield 6 jars
Number Of Ingredients 9
Steps:
- Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
- In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
- Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
- Poor into 6 sterilised jars and seal.
- Leave for 3 weeks before using.
Nutrition Facts : Calories 478.1, Fat 0.8, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 123.1, Fiber 7.8, Sugar 89.3, Protein 3.2
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EASY GREEN TOMATO CHUTNEY RECIPE • LOVELY GREENS
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Ratings 67Calories 35 per servingCategory Preserves
- Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to low and then simmer uncovered for at least an hour. Depending on batch size and your appliance's heat, it can take longer -- even up to three hours. Keep an eye on it and stir occasionally.
- Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for this preserve and to simply finish with this step. However, it's better to use proper preserving jars and to water-bath the jars after they're filled*.
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