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Thread: Special Green Tomato Chutney

  1. #129
    chris's Avatar
    chris is offline < moo beans.
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    Just picked all my toms, couldn't be bothered to wait for them to ripen, so have around 600g of green toms. Also picked 4 peopers and two cayennes (again green).

    Looking forward to making this tomorrow- going to make up any extra with whatever else I can get- maybe cucumber, or courgette!

    Shall let you know how it goes!!

  2. #130
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    We are going to give the GTC a go, the toms and onions are prepped. we will cook these up tomorrow.

    WW
    Every day I live with fear,,,,, sometimes she lets me out to play

  3. #131
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    Quote Originally Posted by WhiteWolf View Post
    We are going to give the GTC a go, the toms and onions are prepped. we will cook these up tomorrow.

    WW
    We did, and we now have 6 jam jars and 2 parfait jars full of lovely browny greeny stuff Looks divine.

    TOP TIP TIME - I very rarely use fresh chillis, so as the pack said 'mild' I didn't bother with gloves, and scrubbed my hands twice after chopping the chillis. About an hour later my fingers were ON FIRE and I was in a LOT of pain. WW looked it up in tinternet, and it said lemon juice would counteract the chilli burn. Sceptical but willing to try anything at that stage, I went into the kitchen and poured lemon juice over my poor burny fingers - INSTANT RELIEF!!! I am amazed that my hands aren't swollen today, a little tender but mostly fine.

    Nix
    Last edited by Phoenix; 20-09-2010 at 09:07 AM.

  4. #132
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    Just made mine, not very green (I did use courgette though - as I didn't have enough green tomatoes)... I burnt the bottom of a cheapo pan, so it has a sort of caramalised smokey flavour to it (tasted a bit - couldn't resist)... oh well, hope it turns out alright in a month odd... if I give it away I'll just say it's meant ot taste like that!

    Smokey Green Tomato & Courgette Chutney ! Boom. Sorted!

    I ended up with 6 1lb jars, and a little over 1/2 of a 1lb jar - I did think about using an 8oz jar, but there'd have been a bit left over. Will just use that one up first I guess?

    Here's what mine looks like - any chance any of you who used all green tomatoes could attach a pic? I'd like to make it again if it really stays green!
    Last edited by chris; 22-09-2010 at 10:27 PM.

  5. #133
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    Chris mine looks about the same colour as yours.

  6. #134
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    I've made two batches, one is lighter than yours but only just, the other one is a lot lighter. All down to cooking times and how long I left it.

  7. #135
    chris's Avatar
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    Why do you have to leave it a month btw?

    I did leave my simmering/on the brink of boiling for a bit too long when I got carried away reading a book.

  8. #136
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    Quote Originally Posted by chrismarks View Post
    Why do you have to leave it a month btw?

    I did leave my simmering/on the brink of boiling for a bit too long when I got carried away reading a book.
    With chutneys, leaving it a month mellows the vinegar taste. If you eat it too soon, it's still quite sharp. After a few months, it seems to merge into nice flavors. To be fair, this one was so nice straight from the pan we started eating a jar. Not many chutneys I do that for.


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