Thursday, September 16, 2010

Green Tomato Chutney - two versions.

Lovely green tomatoes - crying out for chutney, who am I to refuse.

Take some fresh onions straight from the ground, red and white.

Pick some lovely bright green and beautiful tomatoes, and you are ready to go.

I am having a go at two different recipes this time, one a sweeter chutney and one an Indian inspired one, and in the spirit of being organised, instead of trying to read two recipes at the same time and scrambling about for ingredients whilst things stick to the bottom of the pan, I am preparing everything in advance then setting to the cooking.

Professional eh?

Recipe 1 - Green tomato and Red Onion Relish

900g tomatoes
350g red onion
90g raisins
250g light muscovado sugar or cane sugar
1 hot red chili
1 teaspoon salt
2 tablespoons brown mustard seeds
300ml cider vinegar

Combine the spices together, pour everything into a pan, pour over the vinegar, stir to ensure all the sugar dissolves then leave to simmer for about an hour.

Recipe 2 - Indian Green Tomato Chutney

4 cups of chopped green tomatoes
1 green pepper
2 apples, peeled, cored and cubed
1 hot pepper chopped finely
1 white onion
3 cloves garlic
2 tablespoons minced ginger root
zest and juice of one lemon
1/2 cup white wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon coriander seeds
2 teaspoons mustard seeds
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon tumeric

These are my coriander seeds harvested and dried next to the Rayburn - ready for just such a recipe.

Combine the spices together.
Throw everything in a pan, stir to dissolve the sugar and simmer for an hour.

As I sit here writing this at the kitchen table the room is filled with the wonderful aroma of chutney cooking.

Making my stomach grumble.

Have to wait 3 months for the chutnety to mature, it will be ready just in time for Christmas.

Spoon the mixture out into sterilised jars (wash jars well then put in a warm oven for 10 minutes, boil the lids for a couple of minutes), wear heat proof gloves to handle the jars and seal the lids on tightly.  Stand upside down on the lid for a few minutes to create a good seal, turn back over and wait for the lids to pop down before storing in a cool dark place for the next 3 months.

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