Does anyone have Delia Smith's green tomato chutney recipe?

Question

It's a classic from her Complete Cookery Course book (I think) but it's not on her website. I'd love a copy of the recipe though.

Answer 1

This recipe is in the Complete Illustrated Cookery Course

2 1/2 lb green tomatoes
2 lb onions
2 1/2 lb cooking apples
1 lb raisins
6 large crushed cloves of garlic
1/2 tbsp cayenne pepper
1/2 tbsp salt
2 leve desertspoons of ground ginger
1lb 6oz soft brown sugar
1 oz pickling spice
3 pints genuine malt vinegar.

A small preserving pan, eight 1lb preserving jars, a mincer, string and some gauze.

Wash the tomatpoes and cut them into quarters, peel theonions and quarter them, quarter and core the apples, lewaving the peels on and keeping them in water to prevent browning.

Using the medium blade of a mincer, mince the tomatoes and place them in the pan, next mince the onions, then the raisins followed by the apples (don't wory if they have now turned brown), addinf them all to the pan. Now add the garlic, cayenne, salt ginger and sugar, blend everything thoroughly. Next tie the pickling spice in a small piece of double thickness gauze and attach it to the handle so that it hangs down into the other ingredients.
Now pour in the vinegar, bring to simmering point, remove any scum from the surface, then let it simmer very gently for approx. 3 1/2 hours with out covering. Sit occassionally esp. towards the end to prevent sticking. It's ready whe the vinegar has almost been absorbed, the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook. The recipe says that a food processor can be used instead of a mincer.

good luck, I've never tried this.

Answer 2

Re: Chutney - Green Tomato
16 Aug 2004 10:39
It's in the Cookery Course. I was planning on adding it to the site, but we don't have an image of it, which makes life tricky. Here it is, though... Hope you enjoy it.
Jo, Editor, Delia Online

Green Tomato Chutney
Originally, I thought this was a good recipe for using up all those stubborn green tomatoes that never seemed to ripen, but now we all love this chutney so much I don't even want half my tomatoes to ripen – just so I'll be able to make plenty.
Makes eight 1 lb (350 ml capacity) preserving jars
21/2 lb (1 kg) green tomatoes
21/2 lb (1 kg) cooking apples
2 lb (900 g) onions
6 large cloves garlic, crushed
1 lb (450 g) raisins
1 lb 6 oz (625 g) soft light brown sugar, or demerara sugar
1 oz (25 g) pickling spice
1/2 tablespoon cayenne pepper
2 level dessertspoons ground ginger
1/2 tablespoon salt
3 pints (1.75 litres) genuine malt vinegar
* Click on an ingredient to find out more
You will also need a small preserving pan, eight 1 lb (350 ml capacity) preserving jars, sterilised, a mincer, string and some gauze.
Wash the tomatoes and cut them into quarters; peel the onions and quarter them; and peel and core the apples, keeping them in water to prevent browning.

Using the medium blade of a mincer, mince the tomatoes and place them in the pan, next the onions, then the raisins followed by the apples (don't worry if they have turned brown). Now add the garlic, the cayenne, salt, ginger and sugar, blending everything thoroughly. Next tie the pickling spice in a small piece of double-thickness gauze and attach it to the handle so that it hangs down into the other ingredients. Now pour in the vinegar, bring to simmering point, remove any scum from the surface, then let it simmer very gently for about 31/2 hours without covering. Stir now and then, especially towards the end, to prevent sticking. It's ready when the vinegar has been absorbed and the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook, and remember it does thicken up quite a bit as it cools.

Pour the hot chutney into the sterilised, hot jars (see below), filling them as full as possible. Cover with waxed sealing discs and seal with a tight lid at once. Label the jars when the chutney is cold.

To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

ENJOY!!!

Answer 3

found this hopes its the right one

Re: Chutney - Green Tomato
16 Aug 2004 10:39
It's in the Cookery Course. I was planning on adding it to the site, but we don't have an image of it, which makes life tricky. Here it is, though... Hope you enjoy it.
Jo, Editor, Delia Online

Green Tomato Chutney
Originally, I thought this was a good recipe for using up all those stubborn green tomatoes that never seemed to ripen, but now we all love this chutney so much I don't even want half my tomatoes to ripen – just so I'll be able to make plenty.
Makes eight 1 lb (350 ml capacity) preserving jars
21/2 lb (1 kg) green tomatoes
21/2 lb (1 kg) cooking apples
2 lb (900 g) onions
6 large cloves garlic, crushed
1 lb (450 g) raisins
1 lb 6 oz (625 g) soft light brown sugar, or demerara sugar
1 oz (25 g) pickling spice
1/2 tablespoon cayenne pepper
2 level dessertspoons ground ginger
1/2 tablespoon salt
3 pints (1.75 litres) genuine malt vinegar
* Click on an ingredient to find out more
You will also need a small preserving pan, eight 1 lb (350 ml capacity) preserving jars, sterilised, a mincer, string and some gauze.
Wash the tomatoes and cut them into quarters; peel the onions and quarter them; and peel and core the apples, keeping them in water to prevent browning.

Using the medium blade of a mincer, mince the tomatoes and place them in the pan, next the onions, then the raisins followed by the apples (don't worry if they have turned brown). Now add the garlic, the cayenne, salt, ginger and sugar, blending everything thoroughly. Next tie the pickling spice in a small piece of double-thickness gauze and attach it to the handle so that it hangs down into the other ingredients. Now pour in the vinegar, bring to simmering point, remove any scum from the surface, then let it simmer very gently for about 31/2 hours without covering. Stir now and then, especially towards the end, to prevent sticking. It's ready when the vinegar has been absorbed and the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook, and remember it does thicken up quite a bit as it cools.

Pour the hot chutney into the sterilised, hot jars (see below), filling them as full as possible. Cover with waxed sealing discs and seal with a tight lid at once. Label the jars when the chutney is cold.

To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

Answer 4

Apple Chutney Delia Smith

Answer 5

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RE:
Does anyone have Delia Smith's green tomato chutney recipe?
It's a classic from her Complete Cookery Course book (I think) but it's not on her website. I'd love a copy of the recipe though.

Answer 6

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Answer 8

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Answer 9

You should be asking Delia this question not me,next time you are out shopping find a place that sells her book and read up on it with out buying of course

Answer 10

Cant find Delias - but have found this one