Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old August 16, 2010   #1
lumierefrere
Tomatovillian™
 
lumierefrere's Avatar
 
Join Date: Jan 2006
Location: Zone 4 NY
Posts: 772
Default David’s Yellow Tomato & Ginger Chutney

David’s Yellow Tomato & Ginger Chutney
1175g yellow tomatoes – a mixture of ‘Sun Baby’ or ‘Sun Belle’ and ‘Yellow Peach’
2 yellow peppers – 450g unprepped weight
800ml white vinegar
640g onions – unprepped weight
440g dessert apples – unprepped weight
200g fresh root ginger – unprepped weight
Juice of 1 lemon
Seeds of 20 green cardamoms
1x 10ml measuring spoon fenugreek seeds
1x 10ml measuring spoon kalonji (black Nigella seeds)
1x 10ml measuring spoon ground mace
2x 10ml measuring spoon ground white pepper
2x 10ml measuring spoon rock salt
70g English mustard powder (Colman’s)
6 long red dried chillies
700g golden granulated sugar
Cut the tomatoes in half, and place in a large saucepan with the yellow peppers, diced and de-seeded, the vinegar, the diced and peeled onions and apples, and the peeled root ginger, cut into fine long strips or finely chopped.
Add the lemon juice, spices and seasoning (in fact, everything but the sugar), stir well, and bring to the boil. At this stage, the mixture looks quite unappetising, but don’t lose heart. Cook it until the mixture is almost dry, making sure you stir it regularly and that it doesn’t stick to the bottom of the pan.
Add the sugar and cook again until reduced, to a soft and still slightly moist consistency. Meanwhile, make sure your jam jars are washed and clean, and sterilise them by putting them in an oven at 140C for at least 10 minutes. Then fill your jars with the hot chutney and cover immediately.
If you use acid- and vinegar-proof screw-top metal lids, the chutney will retain its moisture content and remain quite soft, but if you use cellophane covers held in place with elastic bands, some of the moisture will gradually evaporate, giving you a denser chutney. If possible, leave it to mature in the jars for a few weeks before eating.
lumierefrere is offline   Reply With Quote
 

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 03:59 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★