I’ve found this recepie on Youtube and tried to make a few batches so far. Very good way to preserve green, almost ripe tomatos when frost hits or getting erradicated by blight.
I’ve just put all the veggies in a pot roughly copped up, blended them, added spices + fluids and let them cook for another 5 minutes before putting them in jars, that I’ve sterilized in boiling water.
Ingredients:
- 1 liter green tomatos
- 1 green pepper
- 2 apples or pears
- 1 chili pepper (whatever that means, just get one accourding to that taste)
- 1 medium onion (whatever medium is :D)
- 3 cloves of garlic
- 2 tbsp of ginger
- 1 large lemon (forgot the lemon and vinegar once, IMHO still good but might not preserve as well)
- 1/2 cup of white vinegar (apple in my case as we already have apples in the chutney)
- 120 ml of sugar (maybe a bit much, I prefer to use less)
- 1/2 tbsp of salt
- 1/2 coriander seeds (maybe a bit much, I prefer to use less)
- 2 tsp of mustard seeds
- 1/4 tsp of cinnamon, allspice, tumeric each
My thoughts
this chutney is quite spice heavy IMHO, so i prefer to put them in smaller jars, (except for some people that apparently would drink it :D ).
Another point is the issue with remainining toxic substances xx in green tomatos. you should not ose tomatos that are still growing, but are rather in the stage of ripenig - those already have a smooth skin and start to change color on the inside.