Grow Your Own Magazine

kirsty b · #71 (**permalink**) 03-11-2006, 11:03 PM

Quote:

Originally Posted by FoxHillGardener

I finally got round to making the special chutney last night and have some on my sandwiches today - too impatient to wait! As everyone has said before, it is really lovely. I've never made chutney before so am very pleased with myself.

My only question is how do you get rid of the smell of vinegar? It seems to have permeated the whole house! My coat was in the kitchen while I was doing the cooking and that's soaked it up, too. It's obviously transferred on to me as I can smell slight vinegaryness sitting here at my desk! Hmm, very pleasant. The coat needs to go to the cleaner's anyway, but is there anything I can use to clear the smell out of the house?

If you have an oil burner, lemongrass oil is excellent for getting rid of cooking smells that linger. Also a natural fly repellent.
Kirsty

dexterdoglancashire · #72 (**permalink**) 12-11-2006, 02:06 PM

Eb - had to let you know, it wasn't until I'd made lots of jars of your chutney and then my OH said, I don't like chutney! was NOT impressed! Guess who had some last night and said "that was really nice"! Another convert to your recipe methinks!

DDL

Earthbabe · #73 (**permalink**) 12-11-2006, 05:20 PM

That's great. It went down well at work last Xmas too so guess what I'm leaving them while I'm kicking back in Jersey with the folks. And a cake too of course although I don't recommend the two together.

I'm glad we have another convert DDL, keep up the good work.

Winged one · #74 (**permalink**) 18-09-2007, 03:58 PM

I thought I'd resurrect this thread, as it is getting to the time when folks will be looking for the recipe. It looks delish and I will be doing it myself this weekend - some for us and some as Xmas pressies (I have LOADS of green tomatoes).

vegnut · #75 (**permalink**) 19-09-2007, 11:50 AM

I was just looking for this recipe. Well ressurected Winged one

Winged one · #76 (**permalink**) 24-09-2007, 10:19 AM

Made 6lbs of green toms amount yesterday. Found out far too late that my stock pot isn't actually that big, so couldn't stir it properly (so there was a little caramelisation on the bottom!!). And I ran out of kilner jars and had to raid the recycling bin - luckily it was a mad week last week and we had actually used a couple of jars of curry and tomato sauce for dinners (rare enough in our house).

But I was very impressed with the results - even OH said it tasted very good, and he had been raising his eyes to heaven about the ingredients, and the amount that I was making. Was totally floored when the chillis were added, but they gave a nice mellowness (quite mild chillis, and I left the seeds out).

So I now have 6 small jars for pressies, another 2 larger ones I can give as pressies or eat, 2 larger again to eat and 4 sauce ones too.....

Now I just have to find more jars and another use (maybe another of the chutney recipes) for the other 5+lbs of green toms left...............

Two_Sheds · #77 (**permalink**) 24-09-2007, 05:06 PM

Quote:

Originally Posted by dexterdoglancashire

Eb - had to let you know, it wasn't until I'd made lots of jars of your chutney and then my OH said, I don't like chutney! was NOT impressed! Guess who had some last night and said "that was really nice"! Another convert to your recipe methinks!

DDL

lol! just tell him its ketchup instead. we used to tell father that nutloaf was stuffing, and garlic was onions. he ate it all then
(and sprouts are baby cabbages of course)

SarzWix · #78 (**permalink**) 30-09-2007, 01:48 AM

You could try making Green Tomato Jam if you don't want any more chutney?

Val’s Recipe for Green Tomato Jam

Ingredients:
3 lb (1.5 kg) green tomatoes
2 lb (1 kg) cooking apples
Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
1 oz (25 g) root ginger
water
3 lb (1.5 kg) granulated sugar
Method:
Wash the tomatoes, cut into quarters.

Peel and core the apples and cut into chunks.

Put tomatoes and apples into a pan. Add the lemon juice. Bruise the ginger and tie in a muslin bag and place into the pan.

Cover with enough water to come to the level of the fruit.

Bring to the boil and cook until the fruit is tender. Add the sugar, stir until dissolved, then simmer, stirring occasionally, until thick.

Remove the ginger. Pour into sterilized warm jars and cover.

Makes about 4 lb (2 kg) of jam

Found recipe with Google, but I have a couple of different versions in my old Farmhouse book if anyone's interested.

Two_Sheds · #79 (**permalink**) 05-10-2007, 05:46 PM

I have just picked my green tomatoes...a carrier bag full. As luck would have it, my apples (Lanes Prince Albert) are just ready too, so its Chutney Weekend! also need to fit in some sloe-picking, as they are going fast.

nick nack · #80 (**permalink**) 07-10-2007, 10:43 PM

Have just finished making our first attempt at making GTC. Seems to be a little runny will it thicken up when cool? Also do you seal the jars as they cool or wait till they are cold?

Thanks

NN

Flummery · #81 (**permalink**) 08-10-2007, 10:33 AM

I usually keep boiling chutney till it's at the consistency I like. I also seal the jars as soon as I've potted them.

Two_Sheds · #82 (**permalink**) 08-10-2007, 12:01 PM

First batch of GTC went well, although a bit watery (I poured away the excess). OH wanted a taste ... after carefully sterilising everything, I told him NO, NOT WITH YOUR FINGER! so he did use a spoon ... but doh, then put the used spoon back in the bottled chutney! And he's got a cold .... men are gross.

nick nack · #83 (**permalink**) 08-10-2007, 07:54 PM

Thanks Flummery, will remember that for last year. Didn't pick up your message till tonight.

NN

Bren In Pots · #84 (**permalink**) 09-10-2007, 06:19 PM

Just bottled 5 jars of GT chutney, thanks for posting the recipe Earth Babe.

Mrs Dobby · #85 (**permalink**) 13-10-2007, 04:37 PM

Going to be trying this tonight with the green toms I picked from the plot today, think we've got about 3lb or so, and still have a couple of cooking apples on the tree, so will grab them tomorrow and see what its like, must say after all the posts about the GTC I have high expectations of it!

The tomato plants in the greenhouse are still flowering btw, is this normal? I'm just wondering if I can expect a few more green toms before the first frost, with it being so mild at the moment!

Two_Sheds · #86 (**permalink**) 13-10-2007, 09:39 PM

Here's some pix of my chutney making, at last. We made all these jars out of one Special chutney recipe.

Mrs Dobby · #87 (**permalink**) 14-10-2007, 11:13 PM

Well, managed to make a rather large batch of the GTC today, I was a bit dubious after chopping the onions and tomatoes and leaving overnight, as they looked and smelt totally unappetizing, but after cooking it all up today I have to say that it tasted superb! I managed to get a few of the measurements wrong, adding more sultanas and sugar, plus added a few more chilies, including some hot ones, so its not only tasty, but has a nice heat and afterglow to it too! Cant wait until its matured and is ready to tuck into!

oneflewover · #88 (**permalink**) 19-10-2007, 09:09 PM

Hi all,

Using the amounts in the original recipe, how many 1/2 litre jars will I need?

Am I safe using a Le Crueset pan for this, something about vinegar and cast iron?

Thanks

oneflewover · #89 (**permalink**) 20-10-2007, 05:04 PM

Hi all,

An update, all the ingredients filled a 4ltr casserole dish, after cooking the chutney filled 3x 750ml Le Parfait jars.

There would probably have been more except for all the tasting I was doing.

Alison · #90 (**permalink**) 21-10-2007, 05:17 PM

Ah, knew there was a recipe for this somewhere that I didn't have any green toms for last year. This year, seem to have loads of red, green and yellow ones. Have eaten loads of the ripe ones raw and cooked, frozen loads for pasta sauces, made a vat of sweet red tomato and chilli chutney this morning so just needed to find the green recipe! Off to the kitchen in a couple of minutes to get mincing. Luckily I got given a whole load of new jars the other day as have filled 15 already today with the chutney and some mixed fruit jam which I made up when I discovered a load of soft fruit from last year hiding in the back of the freezer - whoops!

Alison · #91 (**permalink**) 22-10-2007, 10:53 PM

Just a couple of questions to all of you who have already made this.

Firstly, when I minced my tomatoes and onions there was an awful lot more liquid than the picture posted above. The toms were properly unripe so I was quite surprised. Does this matter, seeing as I'll be straining before using?

Secondly, what I am supposed to do with the apples, do I mince them also or simply chop as they'll disintegrate anyway when cooked?

Birdie Wife · #92 (**permalink**) 23-10-2007, 10:54 AM

This thread reminded me that I haven't seen Earthbabe on here for a while, could always rely on her for some great recipes and other gardening tips. Anyone know how she is?