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Thread: Special Green Tomato Chutney

  1. #17
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    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
    Bernie aka DDL

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

  2. #18
    Earthbabe's Avatar
    Earthbabe is offline Early Fruiter
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    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.

  3. #19
    Suspect Sprout is offline Seedling
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    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?

  4. #20
    Suspect Sprout is offline Seedling
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    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!

  5. #21
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    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
    Bernie aka DDL

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

  6. #22
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    JennieAtkinson is offline Early Fruiter
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    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.

  7. #23
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    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
    Bernie aka DDL

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

  8. #24
    Earthbabe's Avatar
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    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?
    Bright Blessings
    Earthbabe

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


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