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
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.
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
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
QUINCE AND GREEN TOMATO CHUTNEY
Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas.
Provided by babynewt
Categories Fruit
Time 1h30m
Yield 6 jars
Number Of Ingredients 9
Steps:
- Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
- In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
- Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
- Poor into 6 sterilised jars and seal.
- Leave for 3 weeks before using.
Nutrition Facts : Calories 478.1, Fat 0.8, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 123.1, Fiber 7.8, Sugar 89.3, Protein 3.2
GREEN TOMATO AND MINT CHUTNEY
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 7
Steps:
- Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
- Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
- Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
- Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
- Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.
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
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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