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September 2019

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Preserve

What do you do when this is your harvest?

19 - preserve a

You preserve it by making green tomato chutney...

19 - preserve b

(That was 2011; last year's five tomatoes are in the freezer, awaiting company. This year I'm putting the tomatoes in a mini greenhouse).

Comments

I'm sure that's delicious. My father used to pickle green tomatoes.
It was delicious, unfortunately last year's harvest wasn't enough for a repeat.

*wants sort of normal summer this year, if that isn't too much to ask*
Those look tasty.

Around here, people also fry green tomato slices.
It was very tasty.

Not all of them were large enough to slice credibly *g*
Green tomato chutney sounds good.
It was, though this year I'd like ripe tomatoes, so I can make pasta sauce instead *g*
Mmm, how yummy.
Very...
I should learn to can. I need a friend to teach me!
I'm still learning myself (I've never gone beyond jam, curd or chutney), but if you start by collecting jars that'll reclose properly, working clean (i.e. boiling your jars and lids before starting), and following the recipe and instructions on how to close/seal jars it should be fine.

There are probably special jars that you can buy in shops, but I've always had good results from re-using old jam jars and such.
I love green tomatoes but I don't think I've ever had chutney. It looks delicious though.
It is:)
Hmmm, that looks delicious and sounds intriguing. Another recpie I need to have... we don't grow tomatoes ourselves, as our garden is too windy, but my mother usually does and has lots of green ones left over. I sometimes use them for a great mint chutney recipe, but one doesn't need many for it.
Green tomato chutney

Ingredients (adjust amounts based on the amount of tomatoes available)
2 kilo unripe tomatoes (removing skin and seeds: optional)
500 gram onions
3 apples, peeled and cored
3 peppers (hotness to personal taste) sliced into rings
1 tablespoon of rasped ginger root or ginger powder
1 teaspoon salt
1 teaspoon paprika powder (hotness to personal taste)
4 tablespoons of ginger syrup
1 ½ dl apple juice *unsweetened
¾ liter vinegar (flavour/type up to personal taste)
Preparation:
Dice/slice tomatoes, onions, apples.
Put them in a sizable pan along with the pepper rings.
Add all other ingredients, and bring to the boil while stirring.
Simmer until the chutney has thickened sufficiently; stir regularly.
Put the chutney in sterile jars (yes, that means boiling out the jars). Put on the lids and place the jars upside down (on a towel; you may want to test in advance whether the jars can be closed enough).
After half an hour, turn the jars around and leave them to cool down further.
The end result should keep for about three months; if you want to make the chutney last longer, put the closed jars in a pan of boiling water for about ten minutes, and keep the water boiling.
Oh, thank you so much! I'm so going to try this out this year. Also a great plus I don't have to remove skin and seeds, I'm rather lazy in that regards. *g*
As ginger is only available candied, dried or fresh hereabouts, do you think I can use fresh ginger and the syrup amount of sugar instead?
I think the fresh ginger should work - though if possible, you might want to try cane sugar rather than regular.