GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
FRESH GREEN CHUTNEY
Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.
GREEN TOMATO CHUTNEY
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
- Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
- Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
- Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.
BETTY'S GREEN TOMATO CHUTNEY
This sweet green tomato chutney is a great way to use up unripened tomatoes.
Provided by Sian Kathryn Cross
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h
Yield 128
Number Of Ingredients 13
Steps:
- Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
- Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 9.2 g
GREEN-TOMATO CHUTNEY
Steps:
- Simmer all ingredients in a small covered saucepan for 30 minutes.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 527 milligrams, Sugar 51 grams
GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE
My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.
Provided by Um Safia
Categories Apple
Time 1h50m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
- Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
- Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.
Nutrition Facts : Calories 590.6, Fat 0.8, SaturatedFat 0.1, Sodium 5606.5, Carbohydrate 144.9, Fiber 5.7, Sugar 130.9, Protein 2.9
PORK WITH GREEN TOMATO CHUTNEY
Don't pick up soft green colored heirloom tomatoes for this recipe! The chutney here needs tart, firm underripe green tomatoes that are easy to find towards the end of tomato season. They can be simmered without totally losing their shape and balance the bit of sweetness expected in a chutney.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
- Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
- Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.
Nutrition Facts : Calories 660, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 136 milligrams, Sodium 729 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 54 grams, Sugar 17 grams
GREEN TOMATO CHUTNEY
Provided by Robert Farrar Capon
Categories condiments, project
Time 1h45m
Yield 6 to 7 pints of chutney
Number Of Ingredients 11
Steps:
- Pour boiling water (about 2 cups) over the tamarind and let stand until cool. Place a sieve over a bowl and work the tamarind in it with your fingers, pressing the pulp through the sieve and leaving the seeds in it. Add hot water as you work to facilitate the separation of seeds from pulp.
- Put the tamarind pulp and liquid into a deep, heavy pot, add all other ingredients and simmer, uncovered, about 1 hour, or until the mixture is reduced to a saucelike consistency.
- Put the mixture into sterilized jars, cover with canning lids and bands and process in a water-bath canning kettle for 30 minutes. Cool, tighten bands and store until needed.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 0 grams, Carbohydrate 102 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 85 grams
GREEN TOMATO CHUTNEY
Make and share this Green Tomato Chutney recipe from Food.com.
Provided by Bergy
Categories Chutneys
Time 4h
Yield 8 Pints
Number Of Ingredients 10
Steps:
- Put layers of tomatoes the with pickling salt.
- Add enough cold water to cover tomatoes.
- Cover and refrigerate overnight.
- Drain& rinse the Tomatoes.
- Put them a large pot place and add Onions, apples.
- green pepper and vinegar.
- Bring to a boil and boil 30 minutes.
- Tie the pickling spice in gauze and add to the pot.
- Stir in the brown sugar.
- Simmer over low heat for about 2 hours.
- Watch that it doesn't burn!
- Pour into sterilized jars, seal and water bath for 10 minutes.
Nutrition Facts : Calories 887.6, Fat 1.3, SaturatedFat 0.2, Sodium 7179.7, Carbohydrate 220.9, Fiber 11.5, Sugar 203.3, Protein 6
GREEN TOMATO CHUTNEY
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
Provided by flower7
Categories Chutneys
Time 1h15m
Yield 3 pints
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
SOUTHERN GREEN TOMATO CHUTNEY
This is a delicious and versitile condiment. I find it especially good with grilled pork loin. This is a great way to use your green tomatoes in the garden at the end of the season. I found this in a cookbook I got at the library called THE COUNTRY STORE. (Unfortunately I did not write down the author's name.) Cooking time does not include processing time.
Provided by wood stove stoker
Categories Vegetable
Time 1h30m
Yield 5 3/4 pints
Number Of Ingredients 10
Steps:
- Quarter the tomatoes and place them in a large pot.
- Quarter, core and chop the unpeeled apples and add them to the tomatoes.
- Chop the onions and add them to the tomatoes with all the other ingredients.
- Heat gently, stirring until all the sugar has dissolved.
- Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
- Pour the chutney into warm, sterilized jars.
- Seal (canning process) immediately.
Nutrition Facts : Calories 482.9, Fat 0.9, SaturatedFat 0.1, Sodium 61.8, Carbohydrate 119.7, Fiber 5.8, Sugar 105.8, Protein 3.8
GREEN TOMATO CHUTNEY
This is a good way to use up the green tomatoes from the garden at the end of the season. I'm estimating the prep time - using a food processor will reduce it!
Provided by CountryLady
Categories Chutneys
Time 4h
Yield 5 quarts
Number Of Ingredients 13
Steps:
- Skin (or not- its your choice) tomatoes.
- Pare& core apples.
- Peel onions.
- Chop the whole lot as finely as you like it- or until your arm gets tired!
- Put everything into a LARGE, heavy pot.
- Add raisins& first amount of vinegar.
- Cook until, about 1/2 hour.
- Meanwhile, dissolve mustard in 2nd amount of vinegar& add to pot.
- Tie pickling spice into a square of cheesecloth& add to pot.
- Add the rest of the ingredients to the pot& bring to a boil.
- Reduce heat& simmer uncovered, stirring occasionally for 2 hours.
- Remove cheesecloth spice bag& pour hot mixture into sterilized jars.
Nutrition Facts : Calories 1200.3, Fat 3.1, SaturatedFat 0.4, Sodium 2908.2, Carbohydrate 286.8, Fiber 17.8, Sugar 236.3, Protein 10.6
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