If success in tomato growing could be judged by the number of green tomatoes I pick in late October and November in anticipation of impending frost, then I am most certainly successful! I have had these large bowls of green tomatoes, and more, over the past few weeks.
One way to deal with such a bountiful amount of small green tomatoes is to make Green Tomato Chutney.
I chopped up 4 quarts worth of green tomatoes, and through it in my big stock pot along with 2 sliced onions, 2 "arkansas black" apples I had on hand, and 2 handfuls each of craisins and dried blueberries, along with 3 cups of brown sugar, 2 tablespoon mustard seeds, 2 teaspoons of ground ginger, 2 teaspoons curry powder, 2 teaspoons of allspice, and 2 teaspoons of salt, and 4 cups of apple cider.
This is cooked on low medium, for 40 minutes to an hour or until it reaches a jam like consistency.
I use a steam canner -- you can see the bottom part in the corner. It uses less water than a water bath canner and comes to a boil much quicker. Process the jars for 20 minutes, turn off the heat then let sit in the canner for 5 minutes more.
I made these 10 pints, and another 2 pints that I put in the fridge rather than can.
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4 comments:
You had a lot of tomatoes! I've never had green tomato chutney but it really looks delicious.
Wow this sounds delicious. Thanks for info on steamer vs water bath.
I've made this wonderful chutney in the past. As I give it for gifts and always get the question "how do you use it?" I'll pose the same question to you. There are so many uses for this yummy chutney, can we hear some of your delicious options?
A friend once observed that chutney is to Indian food what salsa is for Mexican food.
I use it as an accompaniment to Indian dishes, of course. Also, as a dip for whatever one wants to dip (scoop really, rather than dip). And it is good with any kind of roasted meat (like how one would use cranberry sauce), and is really yummy on sandwiches or with cheese.
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