green tomato chutney

October 3, 2010

When a recipe calls for 6 pounds of something, I need to realize that it will be big. Now I have a lot of jars of green tomato chutney. Cooked with apples, peppers, brown sugar, red wine vinegar, cumin, hot pepper, and clove.

I started out by slicing and x in the bottom of each tomato. Then I dropped them into boiling water so that the skins would come off easily. They didn’t. If anyone has any tips for removing the skins of green tomatoes, please let me know. I ended up leaving lots of skins on, especially on the tiny ones…I just didn’t have the patience.

While the tomatoes were draining with salt, I prepared the remaining ingredients. Apples, onions, shallots, and garlic. To this mixture I added the tomatoes, red wine vinegar, and salt.

And cooked, stirring frequently for about 45 minutes. Meanwhile, I ground up the spices:cloves, cumin, dried peppers, and yellow mustard powder. I added the spices, to the bubbling chutney, along with sugar, black currants, and more vinegar.

Then I cooked the mixture down and down. For quite a while longer. Til all the color was cooked out…and then jarred it.


2 Responses to “green tomato chutney”

  1. Moni Says:

    So is this a good tasting chutney?

    Have never tried to peel a green tomato…have always just used them whole and the peel has never come off like it does with the red ripe tomatoes. Have used green tomatoes in relish and salsa verde with no ‘peel’ problems.


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