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Tomato Relish/Chutney Recipes wanted

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  • Tomato Relish/Chutney Recipes wanted

    I'm hoping (fingers crossed) for a decent crop of toms. I'm not a huge fan of raw tomatoes, but love relish and chutney. Do any of you have any tried and tested recipes you can recommend.

  • #2
    recipe

    hi
    here is a recipe for tomato chutney that i use each year

    Ingredients:


    3 lb (1.4 kg) ripe tomatoes
    1½ lb (675 g) cooking apples
    2 oz (56 g) salt
    1½ pints (900 ml) vinegar
    3 cloves garlic
    2 oz (56 g) mixed pickling spice
    2 teaspoonsful ground ginger
    6 oz (170 g) brown sugar
    Method:

    Skin and slice the tomatoes, Peel, core and slice the apples.
    Put into a pan with the salt, vinegar, ground ginger and sugar. Add the pickling spice and garlic tied in a piece of muslin.
    Bring to the boil and then cook until thick.
    Pot into clean, hot, sterilized jars and seal whilst still hot.
    Label with contents when fully cooled.
    Makes about 4 lbs (1.8 kg) Tomato Chutney.

    you can use spiced pickling vinegar if you like then you omit the pickling spices
    xxxmillyxxx
    The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.

    - Alfred Austin

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    • #3
      Milly, that sounds wonderful. Here's hoping for a bumper crop (if the sun come out that is).

      Comment


      • #4
        Thanks for that, sounds lovely

        Comment


        • #5
          This is the recipe i used last year and it was the best Tomato relish i ever did taste.
          You can use green or red tomato's , or mix both if you want.

          The secret is to boil it all up together as per the recipe, and then leave the ginger stem an chillies soaking over night in the pan inside the muslin. Remove it in the morning an then bring it back up to heat for a last mix and then put it in they jars. The flavors infuse all together but i promise that the chillies an ginger don't over power the taste in any way...they just add to it.

          Its wonderful stuff and i have family ordering their share in advance this year afor i have even harvested the tomatoes.

          Ingredients
          15g/½oz root ginger
          8-10 chillies
          2kg/4lb green tomatoes, chopped
          500g/1lb apples, peeled, cored and chopped
          250g/8oz raisins, chopped
          625g/1¼lb shallots, chopped
          2 tsp salt
          500g/1lb brown sugar
          570ml/1 pint malt vinegar


          Method
          1. Bruise the ginger and tie in a muslin bag with the chillies.
          2. Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
          3. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
          4. Remove the muslin bag. Pour into warmed sterilized jars, cover and label.


          This stuff is gorgeous an improves with age. At 8 weeks it was yum, by 30 weeks it was 'food fit for the gods themselves'.

          Wren
          Last edited by Wren; 01-08-2008, 08:12 PM.

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          • #6
            If we get a glut of toms then we'll oven dry them - divine! Especially in winter when they add great flavour to lots of dishes.
            To see a world in a grain of sand
            And a heaven in a wild flower

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            • #7
              How long do you leave them in the oven for SBP and for how long?

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              • #8
                Depends on their size and the heat of the oven.

                There's an 'oven-dried toms' thread with the recipe we used the year before last on it, if you search the site.

                Edit - here it is, on your thread! Lol!

                http://www.growfruitandveg.co.uk/gra...oes_20635.html
                Last edited by smallblueplanet; 01-08-2008, 09:16 PM.
                To see a world in a grain of sand
                And a heaven in a wild flower

                Comment

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