in praise of
Green Tomato Chutney Version Three
60g Maldon or similar sea salt
60g yellow mustard seeds
20g mustard powder
2g chilli flakes…double if you like it very spicy
1kg white sugar
1kg quality white wine vinegar
1400g green tomatoes, chopped
800g p/w brown onion, finely chopped
560 peeled and cored weight Granny Smith apples, chopped
30g p/w ginger, finely chopped
15g mint leaves, roughly chopped
Weigh everything to the line into a large stainless-steel saucepan and place it on high heat. Stir until the sugar is dissolved and then add the tomatoes, onion, apple and ginger and stir to combine.
Bring to the boil and then turn down to a gentle simmer and cook stirring from time to time until the apple is translucent, and the chutney is thick.
Stir through the mint cook for a further 5 minutes.
Bottle, while still hot in sterilised jars and lids. Check a couple of times a week to ensure it has been bottled correctly.
Store in a cool place…refrigerate once opened.
A lot of our readers, like us, are gardeners and quite often what we harvest does not equate with the recipe.
Whilst we agree with Alice B. Toklas who says “before cooking commences murder is inevitable” we believe before cooking commences math is essential.
It’s quite simple if you follow the guide.
Adjust a recipe to the amount of base ingredients you have harvested.
So, you have 1kg [1000g] green tomatoes and the recipes asks for 1400g – divide 1400/1400*1000 [the weight you have] and apply the formula /1400*1000 to the rest of your ingredients.
A spread sheet makes this super easy but a calculator can work just as well…OR if you’re old you can probably do it in your head…LOL!!!
So, the recipe for 1kg weight of tomatoes is as follows
15g turmeric – 11g
60g Maldon or similar sea salt – 43g
60g yellow mustard seeds – 43g
20g mustard powder – 14g
2g chilli flakes…double if you like it very spicy – 1.5g
1kg white sugar – 715g
1kg quality white wine vinegar – 715g
1400g green tomatoes, chopped – 1000g [1kg]
800g p/w brown onion, finely chopped – 570g
560 peeled and cored weight Granny Smith apples, chopped – 400g
30g p/w ginger, finely chopped – 22g
15g mint leaves, roughly chopped – 11g
green tomato chutney
just about anything
Cold meat sandwich, great bread, plenty of butter, cold meat [especially corned beef and baked ham (click on the image)]…just yum!
Add a couple of tablespoons to a good mayonnaise and serve with crumbed fish.
Inexpensive and super tasty Lamb Shanks with celery, shallots….spiced with dried mandarin peel, liquorice and star anise…..recipe next week.
But, the point is a pie can be meaty or vegetarian or sweet and in the next two months we will be adding weekly new recipes and ideas for pies.
We are dedicated to our producers who have been our life support and friends for years.
They are the sum of our food and without them we would not exist.
Although we embellish our food from our own garden, of course, we do no grow enough.
We know where the food we cook comes from and celebrate the people who produce it!
Seasonal and local where ever possible these people are the basis of our cooking. They make our food better…..thank you!