Tomato Relish/Chutney Recipes wanted

[amandaandherveg]

I'm hoping (fingers crossed) for a decent crop of toms. I'm not a huge fan of raw tomatoes, but love relish and chutney. Do any of you have any tried and tested recipes you can recommend.

[milly2306]

recipe

hi
here is a recipe for tomato chutney that i use each year

Ingredients:


3 lb (1.4 kg) ripe tomatoes
1½ lb (675 g) cooking apples
2 oz (56 g) salt
1½ pints (900 ml) vinegar
3 cloves garlic
2 oz (56 g) mixed pickling spice
2 teaspoonsful ground ginger
6 oz (170 g) brown sugar
Method:

Skin and slice the tomatoes, Peel, core and slice the apples.
Put into a pan with the salt, vinegar, ground ginger and sugar. Add the pickling spice and garlic tied in a piece of muslin.
Bring to the boil and then cook until thick.
Pot into clean, hot, sterilized jars and seal whilst still hot.
Label with contents when fully cooled.
Makes about 4 lbs (1.8 kg) Tomato Chutney.

you can use spiced pickling vinegar if you like then you omit the pickling spices
xxxmillyxxx

[amandaandherveg]

Milly, that sounds wonderful. Here's hoping for a bumper crop (if the sun come out that is).

[gemlady]

Thanks for that, sounds lovely

[Wren]

This is the recipe i used last year and it was the best Tomato relish i ever did taste.
You can use green or red tomato's , or mix both if you want.

The secret is to boil it all up together as per the recipe, and then leave the ginger stem an chillies soaking over night in the pan inside the muslin. Remove it in the morning an then bring it back up to heat for a last mix and then put it in they jars. The flavors infuse all together but i promise that the chillies an ginger don't over power the taste in any way...they just add to it.

Its wonderful stuff and i have family ordering their share in advance this year afor i have even harvested the tomatoes.

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 sterilized jars, cover and label.


This stuff is gorgeous an improves with age. At 8 weeks it was yum, by 30 weeks it was 'food fit for the gods themselves'.

Wren

[smallblueplanet]

If we get a glut of toms then we'll oven dry them - divine! Especially in winter when they add great flavour to lots of dishes.

[amandaandherveg]

How long do you leave them in the oven for SBP and for how long?

[smallblueplanet]

Depends on their size and the heat of the oven.

There's an 'oven-dried toms' thread with the recipe we used the year before last on it, if you search the site.

Edit - here it is, on your thread! Lol!

http://www.growfruitandveg.co.uk/gra...oes_20635.html