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Thread: Special Green Tomato Chutney

  1. #137
    chris's Avatar
    chris is offline < moo beans.
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    Ah, thank you.

  2. #138
    sbeneli is offline Sprouter
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    How well do you reckon it would work with whole green currant tomatoes? I pulled up my plants the other day and have an absolute ton of little tiny green tomatoes that I think would be excellent, but I'm not sure if they would just fall to bits or how they would be in it. Any ideas?

  3. #139
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    Quote Originally Posted by sbeneli View Post
    I'm not sure if they would just fall to bits ?
    Everything falls to bits in a chutney

    I made some last night with all the remaining toms and (10) chillies. Still not quite spicy enough for me, so added a tbsp chilli flakes too. Now it's gorgeous
    All gardeners know better than other gardeners." -- Chinese Proverb.

  4. #140
    SarzWix is offline Gardening Gnomette
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    Just giving this recipe a little bumpitty bump, as I have a huge pan of it on the hob right now. Always goes down well

  5. #141
    Aberdeenplotter is offline Gardening Guru
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    I have 14lbs of green toms in the kitchen. I'll give some of that to my pal's wife and make chutney with 8lbs or so. WOn't do it all in one batch as I did last time though. Took me best part of a day and at one point I thought I'd be up all night cooking the damned stuff. Delish though
    SarzWix likes this.

  6. #142
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    jackyspratty is offline Cropper
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    After soaking the onions and toms overnight in salt do I need to rinse please, or just drain? Thanks

  7. #143
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    rustylady is offline Gardening Guru
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    As the original post doesn't state how much salt to use, I would think it depends on how much you DID use. Hopefully most of the salt will have dissolved into the liquid you strain off, so maybe tip the veg into a sieve or colander and just give a quick rinse under the tap.

  8. #144
    SarzWix is offline Gardening Gnomette
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    Two tablespoons. Says in a post further down And no, I don't rinse, just squeeze out as much liquid as possible.


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