How To make Apple and Green Tomato Chutney

Green Tomato relish 2018

Home Economics! Use up those green Tomatoes!
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Green Tomato Chutney

History of chutneys

Chutneys are oriental in origin, originating from the Hindu word ”chatni”, meaning a strong sweet relish. As a result of trading with the East Via the East India Company, chutneys first appeared in England towards the end of the seventeen century, existing in their original form until the nineteenth century, when the English Cooks in the great houses started to make their own “chatni” and relishes based on the original recipes, omitting olive oil, and adding sugar, becoming milder.
During the colonial era, many people spent time abroad, coming home with recipes and a taste for foreign foods. Queen Victoria had her own Indian cooks who prepared the spicy sauces, chutneys, and curries, which was very fashionable.
Today, chutney is a sweet, and sour condiment to accompany cold meats, fish, meat pies curries and cheeses. It’s made from a mixture of fruit/and or vegetables, which are cooked to a pulp, with sugar, spices and vinegar. Dried fruit add sweetness, as well as texture and colour.
The spices can be either ground or seeds; whole spices give a better

The Making of Chutney

Fruit and vegetables are peeled, chopped finely or minced, and place into a large, thick bottomed, non-reactive pan.
I add the spices and vinegar, and cook very slowly uncovered until the ingredients are tender, and most of the liquid has evaporated, this can take 1-3 hours. Then I add the sugar, stirring until dissolved. The mixture will become liquid, so again long slow cooking.
The longer chutney is cooked, the more mellow the flavour.
The way to tell when a chutney is cooked is to draw a cross on the bottom of the pan with a wooden spoon, if the mark shows for a few seconds, them it’s ready.
Chutney needs careful attention while cooking with frequent stirring to prevent burning or sticking.
Once cooked its pored or spooned into hot dry jars while still hot. Airtight vinegar lids must be used, these can be bought at most stores.
When cooled, label and date, store into cool dry, dark place. Leave for 2-3 months before eating, the flavours mature. They will last for 2-3 years.


Green tomato Chutney

Ingredients:

5 lbs. (2.3kg) green tomatoes
61/4 cups (550g)) (1 ¼ lbs.) apples (cored)
8 cups (550g)(1 1/4 lb.) onions
3 ¾ cups (350g)(12 oz.) raisins
2 tablespoons (25g) 1oz powdered ginger
2 tablespoons (25g) 1oz garlic powder
1-teaspoon (8g)1/4 oz. chilli flakes
1-½ teaspoons(11g) mustard seeds
6 ¼ cups(550 g)1 ¼ lb.) sugar
3 cups(700ml)(25 fluid oz.) vinegar

Instructions:

Chop or place in food processor, tomatoes, onions, and apples, process until roughly chopped.
Place in a non-reactive pan with vinegar, raisins and spices.
Cook on a low heat until vegetables are cooked and most of the liquid has evaporated. Stir frequently.
Add sugar , stir often, cooking on a low heat until a cross drawn across the pan remain for a few seconds.
Pour or spoon while hot into hat dry jars, top with vinegar proof lids, wipe jars.
When cool, label and date, store in a dry dark place for 2-3 months before eating. Keeps for 2-3 years

What to do with Green Tomatoes

After months nurturing your tomato plants it can be disheartening to have lots of unripe fruits that need harvesting before the weather turns or blight strikes. All is not lost! Green tomatoes can often be ripened indoors or used in delicious recipes.

In this video, we’ll show you everything you need to know to ripen your tomatoes, and we’ve two totally tasty green tomato recipes to try too!

Follow the recipes for our green tomato recipes...
- Fried-green tomatoes:
- Green tomato chutney:

Here's a link to the other video on ripening green tomatoes:
And a link to the video on water bath canning, with a cracking recipe for green bean pickle:

If you love growing your own food, why not take a look at our online Garden Planner which is available from several major websites and seed suppliers:



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Green Tomato Chutney Recipe

Don't put unripe tomatoes on your window sill for days on end. Make chutney with them! 1 kg of tomatoes = 1kg of chutney. Recipe at FACEBOOK:
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