Sunday, September 30, 2012

Green Tomatoes

What do you do with green tomatoes that aren't ripening on the vine late in the season .....?  And have little hope in ripening ? You can pick them green and bring inside and hope they turn red.  I haven't had much luck with them ripening inside and often will go soft/rotten before they're close to red. 

Instead, I made better use of those green tomatoes.... Green Tomato Chutney.   

This mild chutney recipe is one of the best I have tasted.  It's great served with pork, ham, tourtiere, hamburgers, sausages or cold meats.

Chop up 3 lbs (1.5 kg)  green tomatoes (10-12 medium sized)
Chopped red apples, sweet pepper, onion

cooking on stove with added cinnamon, ground cloves, sugar, apple cider vinegar
Pour into hot sterilized jars
Green Tomato Chutney

 Recipe - makes 3 quarts
3 lbs (1.5 kg) green tomatoes (10-12 medium sized tomatoes)
1.25 (625 kg) red applies unpeeled (4 medium sized apples)
3 medium sweet red peppers
4 medium onions, peeled and quartered
1 1/2 tbs salt (20 ml)
1 1/2 tsp pepper (7 ml)
1 1/2 tsp ground cinnamon (7 ml)
3/4 tsp ground cloves (4 mL)
2 1/2 cups granulated white sugar (625 mL)
2 cups apple cider vinegar (500 mL)

Wash tomatoes, apples and peppers thoroughly.  Trim and quarter tomatoes.  Core and quarter apples.  Seed and slice the peppers.  Peel onions, quarter and set aside with preceding items.  Put vegetables and fruit through the coarse blade of a food grinder or process in small batches in food processor.  As each batch of fruit-vegetable mixture is processed into medium sized chunks, place in a large pot.  Add all the remaining ingredients to the pot and stir thoroughly.  Bring mixture to a slow boil over medium heat and simmer, uncovered, stirring frequently to prevent scorching for 30 minutes.  Remove from heat.  Immediately pour hot relish into sterilized jars.  Fill to within 1/2 inch from top of jar and seal at once.   Cool before storing. 

Enjoy !

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