So here we are tomato plants covered in tomatoes, some red some green and maybe by the end of the season you will have far too many, red and green. I say bring back preserving and Pickling, the old fashioned way of keeping fruit and veg over the winter season and adding flavour to meals.
So why not try this recipe for Tomato Chutney
This is my ex-wifes recipe originally and it is lovely…you can double up on the amounts if you want to make more.
INGREDIENTS:
2.5 lb tomatoes (red and green)
2 lb onions
2.5 lb cooking apples
1 lb seedless raisins
6 large cloves garlic, crushed
half tbsp cayenne pepper
half tblsp salt
2 level dessertsp ground ginger
1 lb 6 oz soft brown sugar
1 oz pickling spice
3 pints malt vinegar
8 1lb preserving jars.
Quarter tomatoes, onions and apples (remove cores).Mince tomatoes and place in pan, mince onions thenraisins, then apples. Add garlic, cayenne, salt and
sugar, blending thoroughly. Tie pickling spice insmall piece of double thickness gauze and attach tohandle so that it hangs down into other ingredients.Pour in vinegar, bring to simmering point, remove anyscum and allow to simmer very gently for 3.5 hours.(Its ready when the vinegar has almost been absorbed,the chutney has a soft consistency and the spoonleaves a trail.
It does thicken quite a bit as it
cools)
Pour hot chutney into hot jars, (heat them gently in the oven to sterilise)
cover with waxedsealing discs and seal with a tight lid.
Technorati Tags: food, Jonathan, cooking, Spencer
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