TOMATO CHUTNEY
1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
1/2 tsp Allspice
600ml malt vinegar
Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
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900 g cucumbers
1 large onion
1 large green pepper
2 tablespoons salt
½ teaspoon ground allspice
1 tablespoon pickling spice
1 teaspoon mustard seeds
175 g white sugar
570 ml white vinegar - I didn't have any, so used cider vinegar
Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight.
Tip into a colander and drain well.
Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables.
Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
Pack the relish into hot, clean, sterilized jars, right to the top.
Cover and seal immediately.
Label when fully cool.
Makes 3 -4 lbs (1.4 kg – 1.8 kg) of Cucumber and Green Tomato Relish. Ready in about 4 weeks.
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500g courgettes , diced
300ml white wine vinegar
2 Granny Smith apples , peeled and diced
250g brown sugar
2 tsp mixed spice
1 tbsp mustard seeds
thumb-sized piece root ginger , grated
4 garlic clove , crushed
Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.
Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.
TOMATO AND SWEET CHILLI JAM
This is one of my favourites, I made it last year and it was lovely. Couldn't resist making more this year. I wanted it slightly hotter this year, so left in the seeds in chilli......yes, it's hot!
2 tsp cumin seeds
2 tsp coriander seeds
750g ripe tomatoes, halved
2 onions, finely chopped
2 fat garlic cloves, crushed
2 large mild red chillies, deseeded and finely chopped
5cm piece fresh ginger, grated
250ml white wine vinegar
300g soft light brown sugar
2 tsp fish sauce (nam pla) or soy sauce
Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
Put the tomatoes and onions in a big pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam-like consistency. Add the fish sauce and cook for 2 more minutes before spooning into sterilised jars.
Seal the jars while hot, then allow to cool completely before labelling and storing.
GREEN TOMATO CHUTNEY
500g green tomatoes
500g red onion
250g sultanas
250g brown sugar
1 tbsp Salt
1 tsp cayenne pepper
1 tsp ground cardamom
500ml Malt vinegar
Chop everything up, no need for a perfection, and put it in a good heavy based pan .
Bring it to the boil and then turn down the heat , simmer for about an hour until reduced to a thick pulp.
Spoon into sterilised jars, best left to let flavours develop for 3-4 weeks.
I doubled this recipe, I didn't have any black onion seeds, so left them out.
150ml white wine vinegar
150g caster sugar
50g golden sultanas
500g ripe tomatoes, washed and roughly chopped - I peeled mine
1 clove of garlic, crushed
2 cardamom pods
1 bay leaf
1/2 tsp whole coriander seeds
1 large onion, diced
1tbs shredded ginger
1 tsp chopped thyme
3tbs tomato puree
Salt and freshly cracked black pepper
1tsp black onion seeds
Sterilize the glass jars.
Prepare the tomatoes, wash and roughly chop them.
Crush the garlic and dice the peeled onion.
Place the vinegar, sugar, cardamom pods, onion, ginger, seasoning, crushed garlic and coriander seeds in a large saucepan over low heat to dissolve the sugar.
Once the sugar has dissolved bring the mixture to a rapid boil and boil until it becomes a syrup. You will notice that the bubbles becomes laboured and heavier.
Add the tomato puree, chopped tomatoes, bay leaf and sultanas and reduce the heat to a gentle simmer.
Cook until the chutney is the right consistency. I like my chutney thick and quite dry but it's your choice.
Once your happy with your consistency add the chopped thyme and onion seeds, adjust the seasoning if needed.
Let the chutney cool for 10 minutes before you fill your sterilized jars.
Makes approximately 600g of chutney.
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1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
1/2 tsp Allspice
600ml malt vinegar
Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
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CUCUMBER AND GREEN TOMATO RELISH
900 g green tomatoes
900 g cucumbers
1 large onion
1 large green pepper
2 tablespoons salt
½ teaspoon ground allspice
1 tablespoon pickling spice
1 teaspoon mustard seeds
175 g white sugar
570 ml white vinegar - I didn't have any, so used cider vinegar
Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight.
Tip into a colander and drain well.
Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables.
Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
Pack the relish into hot, clean, sterilized jars, right to the top.
Cover and seal immediately.
Label when fully cool.
Makes 3 -4 lbs (1.4 kg – 1.8 kg) of Cucumber and Green Tomato Relish. Ready in about 4 weeks.
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SPICED COURGETTE CHUTNEY
2 onions , chopped
500g tomatoes , chopped 500g courgettes , diced
300ml white wine vinegar
2 Granny Smith apples , peeled and diced
250g brown sugar
2 tsp mixed spice
1 tbsp mustard seeds
thumb-sized piece root ginger , grated
4 garlic clove , crushed
Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.
Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.
TOMATO AND SWEET CHILLI JAM
This is one of my favourites, I made it last year and it was lovely. Couldn't resist making more this year. I wanted it slightly hotter this year, so left in the seeds in chilli......yes, it's hot!
2 tsp cumin seeds
2 tsp coriander seeds
750g ripe tomatoes, halved
2 onions, finely chopped
2 fat garlic cloves, crushed
2 large mild red chillies, deseeded and finely chopped
5cm piece fresh ginger, grated
250ml white wine vinegar
300g soft light brown sugar
2 tsp fish sauce (nam pla) or soy sauce
Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
Put the tomatoes and onions in a big pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam-like consistency. Add the fish sauce and cook for 2 more minutes before spooning into sterilised jars.
Seal the jars while hot, then allow to cool completely before labelling and storing.
GREEN TOMATO CHUTNEY
500g green tomatoes
500g red onion
250g sultanas
250g brown sugar
1 tbsp Salt
1 tsp cayenne pepper
1 tsp ground cardamom
500ml Malt vinegar
Chop everything up, no need for a perfection, and put it in a good heavy based pan .
Bring it to the boil and then turn down the heat , simmer for about an hour until reduced to a thick pulp.
I did find that I had to mash it a bit to remove the big chunks of tomato
Spoon into sterilised jars, best left to let flavours develop for 3-4 weeks.
CUCUMBER PICKLE
4 large cucumbers
3 medium onions
50g salt
Syrup:
1pt white wine vinegar
454g soft brown sugar
1/2 tsp of ground turmeric
1/2 tsp of ground cloves
1 tbsp of mustard seed
Wash and peel the cucumber and slice very thinly (I use a mandolin for this). Peel the onions and slice very thinly.
In a large bowl, layer the cucumbers and onions with a sprinkling of salt between the layers. Weigh down with a plate. Stand for 3 hours or overnight if you prefer.
Pour away the liquid and rinse the cucumbers and onions under running cold water twice.
Put the jars in the oven to sterialise them.
Put vinegar, sugar and spices in a large pan and stir over a medium heat until the sugar has dissolved.
Add the cucumber and onions to the pan and bring to the boil. Boil syrup and veg for a couple of mins. Remove the veg with a slotted spoon and set aside.
Reduce the remaining syrup for 15-20 mins.
Fill the jars with the veg (don't press down). When the syrup has reduced, pour over the veg in the jars.
Cover immediately, label and store.
TOMATO, GINGER AND SULTANA CHUTNEY
150ml white wine vinegar
150g caster sugar
50g golden sultanas
500g ripe tomatoes, washed and roughly chopped - I peeled mine
1 clove of garlic, crushed
2 cardamom pods
1 bay leaf
1/2 tsp whole coriander seeds
1 large onion, diced
1tbs shredded ginger
1 tsp chopped thyme
3tbs tomato puree
Salt and freshly cracked black pepper
1tsp black onion seeds
Sterilize the glass jars.
Prepare the tomatoes, wash and roughly chop them.
Crush the garlic and dice the peeled onion.
Place the vinegar, sugar, cardamom pods, onion, ginger, seasoning, crushed garlic and coriander seeds in a large saucepan over low heat to dissolve the sugar.
Once the sugar has dissolved bring the mixture to a rapid boil and boil until it becomes a syrup. You will notice that the bubbles becomes laboured and heavier.
Add the tomato puree, chopped tomatoes, bay leaf and sultanas and reduce the heat to a gentle simmer.
Cook until the chutney is the right consistency. I like my chutney thick and quite dry but it's your choice.
Once your happy with your consistency add the chopped thyme and onion seeds, adjust the seasoning if needed.
Let the chutney cool for 10 minutes before you fill your sterilized jars.
Makes approximately 600g of chutney.
SPICY TOMATO CHUTNEY
2.5kg tomatoes - peeled
1 tbsp black onion seeds - I didn't have any of these, so left them out!
1 tbsp cumin seeds
1 tbsp mustard seeds
1 red chilli, deseeded and finely chopped
2 large red onions, chopped
8 garlic cloves, finely sliced
50g piece fresh ginger, grated
175g muscovado sugar
2 tsp salt
finely grated rind of 1 orange
150ml cider vinegar
handful of fresh coriander, chopped - opt
Put the black onion, cumin and mustard seeds in a small pan and stir over a gentle heat until the mustard seeds start to pop. Remove the pan from the heat and set aside.
Put the peeled tomatoes, chilli, onions, garlic and ginger into a large preserving pan. Add the seeds, sugar, salt, orange rind and vinegar. Cook over a moderate heat, stirring frequently with a wooden spoon, until the mixture has become fairly liquid and is bubbling gently.
Continue cooking for a further 40-60 mins, stirring occasionally, until all the liquid has evaporated and the chutney has reduced to a thick, pulp consistency. Stir in the coriander (if using) and cook for a further 2 mins.
Ladle the chutney into prepared jars and cover. Store in a cool place for at least 1 month before using to allow the flavours to develop and mellow.
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My comment seems to have gone AWOL!! I said that with my overflow of tomatoes and cucumbers this looks like a good idea to me. Thanks Diane
ReplyDeleteI know, I've still loads of cucumbers to use up, plus tomatoes and now have a bucket of green tomatoes! So always looking for more things to do with these.
ReplyDelete