I have a glut of tomatoes which haven't ripened - any one have a recipe for green tomatoe chutney. Thanks.

Answer 1

Delia Smith has one and it is absolutely fantastic. Next year you will be picking tomatoes green to make it too. Just google...Delia Smith Green tomato chutney. Happy boiling! You'll get lots of compliments.
P.S. The secret of good chutney is a long slow boil. Discard any recipes which tell you to bring to a steady boil for ten minutes until thickened. It needs to reduce down to concentrate the flavours otherwise it will taste of vinegar.

Answer 2

I have made this for at least seven years.and I have sent receipe around the world.Good results all round.
Green Tomatoe Marmalade.
Wash lemons, halve and squeeze out the juice.Remove the remaining flsh and place it in a large piece of mslin with the pips. Strip away the excess pith and cut the peel into thin strips; place in a pan, add 400ml(3/4pt)water and simmer, covered, for 20 minutes. Meanwhile cut the tomatoes into quarters, remove the core and seeds and add to the lemon pips and flesh in the muslin; tie toghtly. Shred the tomato flesh and place in a preserving pan with the lemon shreds, plus the liquid and summer all together until tender - about 40 minutes. Add the sugar and boil briskly until setting point is reached. Pot and cover in the usual way. Makess 2.3kg (5lb). This is a good way instead of the normal chutneys. even children love this. Honest. not joking one way of getting them to eat fruit. Gone to America. Germany Austrailia and New Zealand, and maybe many more now.My own children love this plus their partners, got to keep making.

Answer 3

For chutney
1/4 cup cider vinegar
2 tablespoons pure maple syrup
1 large garlic clove, minced
1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon dried hot red pepper flakes, or to taste
1 plum tomato, seeded and finely chopped
1 small green (unripe) tomato, seeded and finely chopped
2 tablespoons chopped fresh cilantro

Make chutney: Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.

Answer 4

instead of a green tomato chutney you can ripen the tomatoes by storing them with a banana. as the banana ripens it gives out ethene gas which causes other fruits (esp tomatoes) to ripen.

Answer 5

Try google search for "Green tomato chutney"

Answer 6

I usually pickle my green tomatoes. Get some pickling spice Vinegar and Jars. Easy enough.

Answer 7

don't have a recipe but at the end of the season pick all your green tomatoes and wrap each one in newspaper.I put all of them in a cardboard box and put the box in a cool dark place. check them every few days. they will ripen.I've had them last until thanksgiving!

Answer 8

noi dont but fried green tomatoes are yummy!

Answer 9

With this Indian summer there is plenty of time, do not panic, I am picking everyday now.

Answer 10

stick a banana in with them and they will soon ripen.