can anyone tell me how to make greentomatoechutney?

Answer 1

here it is..

Green Tomato Chutney

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Yields: 10 250 ml [1 cup] jars

Ingredients:

2 lb [1 kg] green tomatoes, chopped
2 lbs [1kg] tart apples, peeled and chopped
1/2 lb [250 gms] chopped onions
1 lb [500 gms] raisins
3 3/4 cup light brown sugar
2 tsp ground ginger
2 tsp black pepper corns, crushed
2 tbsp coarse salt
2 garlic cloves
3 cups wine vinegar
Combine all ingredients, except the vinegar, in stainless steel saucepan. Add 6 tbls of the vinegar and cook over low heat. adding remaining vinegar gradually as mixture boils.

Stir, as mixture thickens, about 45 minutes. When thick, transfer to sterilized jars. Seal when cool. Store in cool, dark place.

Answer 2

GREEN TOMATO CHUTNEY

5 lb. green tomatoes
1 lb. onions or 2 lg. onions
1 tsp. peppercorns
1 tsp. salt
1 lb. sugar
1 1/2 c. vinegar
1/4 c. raisins
1/4 c. Sultanas

Slice the tomatoes and chop the onions and mix together in a basin with the peppercorns and salt. Allow this to stand overnight. Next day boil up the sugar in the vinegar, then add the raisin (which may be chopped) and the Sultanas. Simmer for 5 minutes, then add the tomatoes and onions and simmer until thick, about 40 minutes. Pour into hot jars and seal.
COMMENTS: Green tomato chutney is a good way to use green tomatoes leftover at the end of summer growing.


I hope this helps.

Answer 3

Green tomato chutney


Makes approx. 4 jars



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour







Ingredients
15g/½oz root ginger
8-10 chillies
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar



Method
1. Bruise the ginger and tie in a muslin bag with the chillies.
2. Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
3. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
4. Remove the muslin bag. Pour into warmed sterilised jars, cover and label.

Answer 4

1.8kg (4lb) Green Tomatoes
675g (1½lb) Onions
450g (1lb) Cooking Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz) Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt

Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 - 6 weeks to allow the flavour to mature