Preserves - Green tomato chutney river cottage recipes

Author: Jennifer Cropp  

Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes.

Green tomato chutney recipe

This green tomato chutney tastes tangy and sweet and is delicious with cheese, crackers, or as an extra juicy layer in warm ham baguette.
Provided by: Sue McMahon
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 0 items
Cuisine: British
Number of ingredients: 13

Ingredients:

• 1kg (2¼lb) green tomatoes,roughly chopped
• 2 onions, peeled and chopped
• 6 cloves garlic, peeled
• 30g (1oz) fresh ginger, peeled and finely sliced
• 3 large cooking apples, peeled, pips removed and chopped
• 250g (8oz) sultanas or raisins
• 1 level tbs yellow mustard seeds
• 1 level tbs salt
• 5cm (2in) piece cinnamon
• 2 pieces star anise
• 300ml (½ pint) cider vinegar
• 150ml (¼ pint) orange juice
• 500g (1lb) light muscovado sugar

Nutrition:

• Calories: 31 Kcal

How to cook:

1. Put all of the ingredients, except the muscovado sugar,into a preserving pan or large non-aluminium pan. Place the pan over a medium heat and bring to the boil. Reduce the heat and simmer the mixture for 1-1½ hours, or until the ingredients have softened.
2. Remove the pan from the heat and add the sugar. Stir until the sugar dissolves. Return the pan to the heat and simmer the mixture gently for about 1 hour, or until the mixture has thickened. The mixture will need stirring occasionally to begin with but, as it thickens, it will need mor regular stirring to make sure that it doesn’t catch and burn the base of the pan.
3. Spoon the chutney into warm jars, ensuring that there are no air bubbles trapped in the mixture. Leave it to go cold, then cover the jars with vinegar-proof lids.

Notes: Easy Addictive Tomato Chutney Recipe (Regular & Lower Sugar, WOWOWOW SO GOOD, I did end up eating 3 (1/2 pint) jars in the 1st 2 days after making it. Anastasia. An Oregon Cottage Recipes that Pair Well

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green tomato chutney river cottage

How to make Green tomato chutney

Green Tomato relish 2018 · How to Make Green Tomato Chutney · Green Tomato Chutney Duration: 7:48

Tomatoes | Green Tomato Chutney

This chutney is a great way of using up green tomatoes that haven't ripened by the end of
Duration: 5:56

How to make green tomato chutney

How to make green tomato chutney.This easy chutney recipe is perfect to be served with cheese
Duration: 4:42

Green Tomato Chutney Recipe

Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.
Provided by: Tanya Anderson
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 5 servings
Cuisine: British
Number of ingredients: 9

Ingredients:

• 1 Kg Green Tomatoes (2.2 lbs or about 6 cups / skinning is optional)
• 1 Kg Red Onions (2.2 lbs or about 6 cups)
• 150 g Raisins (5.2 oz or about 1 cup)
• 3 Garlic cloves
• 1/4 tsp Cayenne pepper
• 1/4 tsp Black pepper
• 2 tsp Sea salt
• 500 g Brown sugar (2½ cups)
• 1 Litre Malt Vinegar (32 fl oz or about 4¼ cups)

Nutrition:

• Serving Size: 1 Tbsp
• Calories: 35 kcal
• Carbohydrate: 9 g
• Fiber: 2 g
• Fat: 0.1 g

How to cook:

1. Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
2. Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
3. The chutney is ready when it's reduced down and appears thick and brown.
4. Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
5. Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
6. Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

Notes: Glutney | River Cottage, The chutney is ready when it is rich, thick and reduced. To test, drag a wooden spoon 1kg red or green tomatoes, scalded, skinned and roughly chopped.

Green tomato & apple chutney

This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice
Provided by: Jane Hornby
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 5 items
Cuisine: Indian
Number of ingredients: 14

Ingredients:

• 4 tbsp olive oil
• 1kg onions, chopped
• 6 garlic cloves, finely chopped
• 1 tbsp mixed spice
• 1 heaped tsp yellow mustard seeds
• 1 tsp chilli flakes (optional)
• 2 bay leaves
• 2kg green tomatoes, roughly chopped
• 500g cooking apples, peeled and diced
• 850ml cider vinegar
• 500g light soft brown sugar
• 200g soft pitted dates, chopped
• 200g sultanas
• 1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)

Nutrition:

• Calories: 18 calories
• Carbohydrate: 4 grams carbohydrates
• Sugar: 4 grams sugar
• Sodium: 0.1 milligram of sodium

How to cook:

1. Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
2. Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
3. Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

Notes: Courgette & tomato chutney recipe, Ingredients · 500ml cider vinegar or white wine vinegar · 400g brown sugar (any brown sugar will work) · 1 tbsp mixed spice · 2 tbsp yellow mustard seed · 1 cinnamon

Green Tomato Chutney

Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes. Can it to enjoy all year long.
Provided by: Elise Bauer
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 96 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
• 1 1/4 cups brown sugar, packed
• 1 cup chopped red onion
• 1 cup golden raisins
• 1 cup cider vinegar
• 2 Tbsp chopped candied ginger
• 1 Tbsp mustard seeds
• 1 teaspoon chili pepper flakes
• 1 teaspoon fennel seeds
• 1 teaspoon of salt
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cinnamon stick
• Pinch of ground nutmeg

Nutrition:

• Calories: 19 kcal
• Carbohydrate: 5 g
• Cholesterol: 0 mg
• Fiber: 0 g
• Protein: 0 g
• Saturated Fat: 0 g
• Sodium: 25 mg
• Sugar: 4 g
• Fat: 0 g
• Serving Size: Makes 6 8-ounce jars, or 3 pint jars
• Unsaturated Fat: 0 g

How to cook:

1. Heat the jars: Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.
2. Combine the ingredients and cook: Place all of the ingredients in a medium sized (about 4 quart) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3. Ladle the chutney into the hot jars: Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage). Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim. Wipe the rims with a clean wet paper towel. Place the lids on the jars. Secure with canning rings.
4. Process filled jars in a water bath: Place the filled jars back on the steamer rack in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator.

Notes: Fruit and Vegetable Chutney | Hugh Fearnley-Whittingstall, Hugh creates a classic River Cottage Chutney using a delicious array of fruit and vegetables Duration: 2:35