Janty Posted November 20, 2008 Share Posted November 20, 2008 Anybody got any tried and tested recipes for green tomato chutney? Thanks, Jan Quote Link to comment Share on other sites More sharing options...
Guest Posted November 20, 2008 Share Posted November 20, 2008 I used Delias recipe from Complete cookery course and it was WONDERFUL! Quote Link to comment Share on other sites More sharing options...
Janty Posted November 20, 2008 Author Share Posted November 20, 2008 Thanks...will give it a go. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 21, 2008 Share Posted November 21, 2008 That's the one I used a few years ago as well - lovely and cinnamony Quote Link to comment Share on other sites More sharing options...
Janty Posted November 21, 2008 Author Share Posted November 21, 2008 Lesley, the recipe that I have from Delia's book hasn't got cinnamon in. Is it the black complete illustrated cookery course that you got the recipe from? Quote Link to comment Share on other sites More sharing options...
Guest Posted November 21, 2008 Share Posted November 21, 2008 Mine didn't have cinamon in and when I first tasted it I thought it was too spicy. But when I tried it with cheese OOOOOH! I just wish I had more green tomatoes! Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 22, 2008 Share Posted November 22, 2008 Sorry - I used Delia's Kitchen Garden - the only Delia book I have. I've just noticed that it doesn't have cinnamon in the recipe but I had added some. - it tastes lovely! Green Tomato Chutney Makes 8 x 1lb jars 2lb 8 oz green tomatoes - no need to peel 1lb seedless raisins 2lb 8 oz cooking apples 6 cloves garlic - crushed half tbsp cayenne pepper half tbsp salt 2 dessertspoons ground ginger 1 " " cinnamon 1lb 6oz soft brown sugar 3 pints vinegar - I use cider vinegar Put the vinegar in a preserving pan Core and finely chop the apples and add to the vinegar. Finely chop the tomatoes and add. Chop onions and raisins in a processor and add to the rest. Add all the remaining ingredients. Simmer very gently for about three and a half hours without covering. Stir frequently to prevent it sticking. Ready when most of the vinegar has been absorbed and all the fruit is soft. It will thicken a bit more as it cools. Pot into sterilised jars while warm. I've kept mine for three years and it improves with age! (just like me ) Quote Link to comment Share on other sites More sharing options...
