Sunday, November 8

Green tomato chutney: part II

The following day (or at midnight the same day if you are a bit strange like me) pour as much liquid as you can off the minced tomatoes/onions/apple.

Put the remaining mush in a pan with:

1 pint malt vinegar
12oz sugar
8oz sultanas
2tsp mixed spice

Bring to the boil then cook for about 90 mins, till the mixture is soft and slushy.

Spoon into sterilised jars (I sterilise them by putting them all on a tray in a coolish oven (gas 2) for about 10 mins).

Label and keep in a cool dark place for about 4-6 weeks before eating.

Sorry I don't have any photos of the finished product. It was late and I wanted to go to bed!


Mary deB said...

I'm glad I came back for part 2!

pixlkitten said...

What ever happened to frying those green pearls? Cornmeal, bacon fat, green tomatoes -- it's all good! Throw on some clotted cream while you're at it. I won't tell.

knit nurse said...

@pixlkitten - sounds good! Recipe please!

pixlkitten said...

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
1.Slice tomatoes 1/2 inch thick. Discard the ends.
2.Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3.In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

knit nurse said...

wow, thanks. I will store that for use on next year's tomatoes!