Grow Your Own Magazine

Thought I'd post this as the book is out and it is a particular favourite.

1.5 kg (3lb) green toms, 250g (0.5lb) onions, 1kg (2lb) cooking apples, 500g (1lb) brown sugar, 250g (0.5lb sultanas, 60g (2oz) mustard seeds (soaked for 3 hours), 4 chillies, chopped, 1tsp ground ginger, 2.5 cups (625mls) vinegar

1. Coarsely mince the onions and tomatoes and put into a large bowl.
2. Sprinkle with the salt and set aside for 24 hours. Strain.
3. Put the onions, toms and remaining ingredients into a large saucepan and bring to the boil. Reduce heat and simmer for 1.5hours.
4. Pour into warm sterilised jars and when cool, cover with two layers of greaseproof paper and one layer of aluminium foil. Tie securely with string.

I tend to use spring lid kilner jars for chutneys and they are fine. Also for minceing the onions and toms a food processor with a mincing disk is an absolute boon. Made this last year for the first time. It has kept very well even after opening and tastes fantastic with pretty much anything. Other green tomato chutnies I have tried pale into insignificance beside this one.

Happy eating.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Thanks earth babe, was just looking for a green tom chutney
cheers

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

Hi Earthbabe, That sound amazing but I don't have time at the moment to make any but I will as soon as I get some free time I will make some, maybe 2008
Thanks

Earthbabe that sounds great! Unfortunately working tomorrow, but hope it give it a go on sunday before all my toms go manky! will let you know how it goes. Actually, how many jars do you need for this? thanks! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

hi earthbabe
i agree with the others it does sound good and as you so stongely recomened it will give it ago myself this weekend providing i have enough jars

Mmm, sounds very tasty, only problem is I havent got any green toms as we are newbies, but I will deffo keep this in mind for next year, when (hopefully) we will have loads of stuff growing! (Ok, so I am optomistic, is that really a problem! )

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Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 26th November2008 - more new piccies!

going to start on this tomorow, i only had green toms this year as were outside and not in enough sun but at least i will have reaped something for my efforts this way!

I guess the best way to keep the chutney is in a jar? Also, does it need to be regrigerated and how long will it keep for?

Can I substitute green with red toms, as I have loads!

I jar while still hot. There is a thread on sterilising. Then I store it in a cupboard before opening. Once open I tend to put it in the fridge, however it has been known to sit on the side in the kitchen for a few days with no ill effects. I suppose you could use red toms but because of the way they are prepared you would have to make sure they are slightly underripe.

As to how long it keeps for, I store most chutneys for at least a month before using (unless the recipe says otherwise). The jar we are eating at the moment was made last august.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Sterilising?

Hmmm, think I might have to give it a miss this year as i've got the tomatoes, but nothing else and am not remotely organised!

still, it's my first year and i've learnt a lot!

Suspect Sprout just put the jam jars on the hot wash in the dishwasher. That's it. Sterilised.

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[

er, what jam jars! I haven't even got those, I don't know if you can buy them anywhere?

hello SS - try the lakeland limited site advertised at the top of the page - I've just ordered a dozen jars and covers, am awaiting delivery as we speak! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

Earthbabe,
I have 2 questions:
firstly, I may be being extremely dim here, but the recipe says to 'sprinkle with the salt', but I couldn't see salt in the ingredients, so wondered how much was needed;
also, is it necessary to do the whole, paper, foil & string thing, or can you not just whack a cellophane disk on, followed by a lid. Is this to do with the vinegar?

Sorry Waffler it's me not you. I omitted to type in 2 tbsps salt for the sprinkling. And as for the whole paper, foil etc. thingy I just whack a lid on. Usually one that has a plastic coating. But yes you could just do the cellophane disk thing and yes it is more than likely to do with the vinegar. It's another old book so it is probably written for people who have time to do the other stuff! The jars I made last year are fine for only having a screw top lid.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

That's great Earthbabe - thanks a lot - I'll give it a whirl on Saturday.

Hi EB - going to have a taste of mine tonight - I don't have to let it stand for a couple of weeks or anything do I? dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

I usually leave my chutnies for a month unless the recipe says it can be eaten straight away. But rules are to be broken, they are more guidelines really, not even that merely friendly suggestions.

Let me know how it tastes though if you do.

__________________
Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Yep, found the jards thanks

Just a question, sorry if it's a dim one....but what's the thing with using under ripe red tomatoes? I mean, in the pan bringing to the boil they're going to end up the same aren't they?

Well all's well that ends well..... I remembered that we've got a fantastic hardware (its a tardis really) shop near us, and surely enough, they've do the jars, not just one type, but all shapes and sizes!!

So i've bought a few and guess what i'm going to be doing this weekend!

HI EB! actually, I didn't open my chutney last night, so will take your advice and leave it for a month. Actually seem to remember HFW on his programme the first time he made a chutney for a show, he didn't let it mature as he should have done.....am learning as I go along! Have just purchased a cordon bleu Preserving cook book from ebay - cant wait to have a good read! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

Thanks Earthbabe - just picked a mound of green toms and was going to ask for a chutney recipe.

How green do the toms have to be? Some of mine are quite hard and nowhere near ripening, which is why I have picked them.

Hi Jennie - I made this last Saturday - it's a very easy recipe to follow. Going to leave mine to mature for a month as EB has suggested - can't wait! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

Didn't know this would be of so much interest.

Suspect Sprout - it they are too ripe they won't mince well. I shove mine in a food processor with a coarse grater attachment and if they are green they remain in shreds.

Jennie - I don't think it matters, the mincing and "brining" will help soften them up. In fact due to work etc. mine have now been sat for 2 days quite happily. I think they did last year too.

Dexterdog - what book have you got? Any interesting recipes to share?

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.