Thread: REQ__Any green tomato chutney recipes you would like to share?

<[email protected]> wrote in message
news:[email protected]..
> Hi all, Does anyone have a favorite tomato chutney recipe they would like
> to
> share? I googled it but found a gazillion of them. Looking for something
> tried & tested. Thanks. John


This is the one I always use it is a Delia Smith recipe and I was lucky
enough to find it on line so I didn't have to type it all out

Green Tomato Chutney

2 1/2 lb green tomatoes
2 lb onions
2 1/2 lb cooking apples
1 lb raisins
6 large crushed cloves of garlic
1/2 tbsp cayenne pepper
1/2 tbsp salt
2 leve desertspoons of ground ginger
1lb 6oz soft brown sugar
1 oz pickling spice
3 pints genuine malt vinegar.

A small preserving pan, eight 1lb preserving jars, a mincer, string and some
gauze.

Wash the tomatoes and cut them into quarters, peel onions and quarter them,
quarter and core the apples, leaving the peel on and keeping them in water
to prevent browning.

Using the medium blade of a mincer, mince the tomatoes and place them in the
pan, next mince the onions, then the raisins followed by the apples (don't
wory if they have now turned brown), add them all to the pan. Now add the
garlic, cayenne, salt ginger and sugar, blend everything thoroughly. Next
tie the pickling spice in a small piece of double thickness gauze and attach
it to the handle so that it hangs down into the other ingredients.
Now pour in the vinegar, bring to simmering point, remove any scum from the
surface, then let it simmer very gently for approx. 3 1/2 hours with out
covering. Sit occassionally esp. towards the end to prevent sticking. It's
ready when the vinegar has almost been absorbed, the chutney has thickened
to a nice soft consistency and the spoon leaves a trail. Do be careful not
to overcook. The recipe says that a food processor can be used instead of a
mincer.




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http://www.shop.helpforheros.org.uk

Thanks Ophelia, I would like to process this recipe in a BWB & use 1/2 Pint
jars. Do you what the boiling time is? John

<[email protected]> wrote in message
news:[email protected]..
> Thanks Ophelia, I would like to process this recipe in a BWB & use 1/2
> Pint
> jars. Do you what the boiling time is? John

Sorry, John. I have never processed it. I just pack it in the jars while
it is very hot and pop on the lid.
I am sure the good people here can help with that

--
http://www.shop.helpforheros.org.uk

[email protected] wrote:
> Thanks Ophelia, I would like to process this recipe in a BWB & use 1/2 Pint
> jars. Do you what the boiling time is? John

i think if it's put in jars pretty hot
then there's enough acid between the
vinegar and green tomatoes that you
should be good at 10-15 minutes or so
just to get them to seal.

if they don't plink then you've not
processed them enough.


songbird

Thanks Songbird. John

On 9/2/2011 11:08 AM, Ophelia wrote:
>
> <[email protected]> wrote in message
> news:[email protected]..
>> Thanks Ophelia, I would like to process this recipe in a BWB & use 1/2
>> Pint
>> jars. Do you what the boiling time is? John
>
> Sorry, John. I have never processed it. I just pack it in the jars while
> it is very hot and pop on the lid.
> I am sure the good people here can help with that
>
Best shot I can take at this question is to refer you to the Food Safety
site in the US John. Here's the URL for processing tomato products:
http://tinyurl.com/29svd3s

I think if you read through the file you will get your answer. No
recipes for tomato chutney in there but lots of recipes for many tomato
products. Good luck.

George

Thanks, George. John