Green Tomato idea..

Interesting recipe, thanks for posting it, MF

 

Will give this a try. thanks.

 

I have this recipe for a Green Tomato Chutney by a lady named Mamta Gupta:
Ingredients
500grams green tomatoes cut in quarters
2-3 green chillies , finely chopped ( adjust to taste)
1 tbs oil. 1 level tsp fennel( sonf) seeds. 1/2 tsp turmeric powder. 1tsp salt. 1/2 tsp chilli powder ( adjust to taste). 120 ml malt vinegar. 2 tbs brown suger or jiggery. 120 ml of water if you want it moist - otherwise leave out to give a spreading consistency.
Method
Heat oil in a pan, add cumin and fennel seeds. As soon as they turn brown, add tomatoes, all the spices and salt. Stir well, add vinegar and water. Bring to boil, simmer for 15 minutes or so. Add sugar and stir well. Adjust salt/sugar to taste.
It is now ready to store . Can be kept in the fridge but has limited shelf life. It can be frozen in small containers.
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Jenny namaste

 

I mostly feed my green tomatoes to rats (their idea, not mine) and am ready to give some tomato recipe a go - I have a basket of red ones ripened from green ones picked defensively, and a few green ones still on the bushes.

 

Not to jinx everyone but due to the inclement season, I thought I might resurrect this thread.

This is a recipe I've used which I like. It's from The Country Housewife's Handbook, West Kent W.I., 1939 (an old standby with old fashioned measurements, my notes in brackets):

Green Tomato Chutney

4½ lbs Green Tomatoes (add some red if you have to hand for colour)
1 lb Apples (cored)
1lb Onions
½ lb Sultanas
½ teaspoon Salt
½ oz Cayenne
½ oz Pickling Spice (or mix to taste, I generally use mix of cardamon/mustard/coriander seeds)
2 lbs Demarera Sugar (light)
1½ pts Vinegar (white pickling or white non-brewed)

Put spices in muslin bag and simmer ½ hour in the vinegar. Draw aside and allow to infuse for 2 hours.
Tomatoes, apples, onions - chop small.
Add salt, pepper, and sugar and stir well.
Add to vinegar and simmer for approx 3 hours (check periodically to select desired texture).
(Adjust seasoning to taste, especially saltiness).
Bottle as per chutneys.

I really like this. Simple and you can adjust seasonings to taste.

GG

 

Thank you for the Indian recipe Jenny Namaste. I'm definitely going to try it as don't like more "traditional" chutney with fruit in.