Green tomato & apple chutney
Yield: 1 Batch
Ingredients:
- 5 c Green tomatoes -- coarsely chopped
- 3 c Green-skinned apples*
- 1 lg Red bell pepper; seeded -- coarsely chopped
- 1/2 c Raisins
- 2 tb Fresh ginger; chopped
- 2 Finely chopped garlic cloves
- 1/2 ts Mustard seed
- 1/2 ts Ground cumin
- 1 ts Ground coriander
- 1/8 ts Each nutmeg and cayenne
- 2 ts Salt
- 1 c Firmly packed brown sugar
- 1 c Mild white or rice vinegar
Instructions:
*Apples should be peeled cored and coarsely chopped. In a large 4 or 5-quart saucepan combine all ingredients. Bring to a boil and then simmer stirring occasionally for about 45 minutes or until thickened. Cool then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving. Yield: About 5 cups. The author says that this chutney keeps well and goes well with cold meats cheese or chicken. From 1991 "Shepherd's Garden Seeds Catalog pg. 61. Electronic
format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On
30 DEC 95 224123 -0800
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Title: GREEN TOMATO & APPLE CHUTNEY #2
Categories: Relishes, Can/cure
Yield: 1 Servings
2 lb Green tomatoes
Salt
3 md Onions, peeled and chopped
6 c Tart green apples; peel/chop
1 1/2 c Malt vinegar
1 1/2 c Packed brown sugar
3 c Sultana raisins
1 c Chopped dates
1 1/2 ts Ground ginger
1/4 c Pickling spice
Cut green tomatoes into thin slices (you should have 6 cups). Place in
large shallow dish. Sprinkle with salt, cover with plastic wrap and
leave overnight.
Next day, drain off any liquid from tomatoes and place tomatoes in
large saucepan. Add chopped onions, apples, vinegar, brown sugar,
raisins, dates and ginger. Tie pickling spices in piece of
cheesecloth; add to tomato mixture. Stir all ingredients to mix.
Bring mixture to a boil, then reduce heat and simmer until thickened
to desired consistency, stirring occasionally. This will take about 1
1/2 hours. Discard spice bag.
Ladle chutney into hot half-pint jars, leaving 1/2-inch headspace.
Wipe rims clean. Adjust lids according to manufacturer's directions
and process in boiling water bath 10 minutes. Makes about 11 cups.
The Vancouver Sun, September 28, 1994
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Title: GREEN TOMATO & ONION CASSEROLE
Categories: Vegetables, Side dish
Yield: 4 Servings
2 tb All-purpose flour
2 tb Packed brown sugar
Sugar
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/4 ts Cloves
4 Green tomatoes
1 Large onion, thinly sliced
2 tb Butter
In a small bowl, stir together flour, sugar, salt, mustard, pepper and
cloves; set aside. Cut out stem ends and slice tomatoes 1/4 inch
thick. In greased 8 cup casserole dish, arrange tomatoes and onion in
alternate layers, starting and ending with tomatoes and sprinkling
each layer with about 1 tbsp. of the four mixture. Dot with butter;
cover and bake in 350ĝoven for 45 minutes. Uncover and stir; bake
for about 30 minutes longer or until onions are tender. Makes about 4
servings. Source: Canadian Living Magazine.
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Title: GREEN TOMATO & ONION PICKLES
Categories: Vegetables, Relishes, Sauces
Yield: 6 Servings
1 1/2 c Granulated Sugar
3 c Cider Vinegar
1/2 c Salt
6 tb Mustard Seed
2 ts Whole Allspice
1 ts Whole Cloves
4 qt Green Tomatoes; In Half Inch
-Slices, 7 Lbs
1 1/2 qt Medium Onions; Peeled And
-Sliced
Combine the first 4 ingredients in a kettle. Tie the Allspice and
Cloves in a cheesecloth bag and add to the kettle. Bring to a boil.
Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until
just tender, lifting the slices from the bottom to the surface with a
fork during cooking. Drain, reserving the liquid, remove the bag and
pack the pickles into clean, hot preserve jars. Reheat the liquid to
boiling and pour at once into the jars over the pickles. Seal,
adjusting the lids as the manufacturer directs. Process in a hot
water bath, the timing adjusted to your conditions. (Contact your
extension agent for information on canning.)
YIELD: 6 Pints
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Title: GREEN TOMATO & ONION PICKLES
Categories: Jams, Relishes, Vegetables
Yield: 6 Pints
1 1/2 c Granulated sugar
3 c Cider vinegar
1/2 c Salt
6 tb Mustard seed
2 ts Whole allspice
1 ts Whole cloves
4 qt Green tomatoes, cut into 1/2
-- inch slices
1 1/2 qt Medium onions, sliced
Combine the first 4 ingredients in a kettle. Tie the Allspice and
Cloves in a cheesecloth bag and add to the kettle. Bring to a boil.
Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until
just tender, lifting the slices from the bottom to the surface with a
fork during cooking. Drain, reserving the liquid, remove the bag and
pack the pickles into clean, hot preserve jars. Reheat the liquid to
boiling and pour at once into the jars over the pickles. Seal,
adjusting the lids as the manufacturer directs. Process in a hot
water bath, the timing adjusted to your conditions. (Contact your
extension agent for information on canning.)
Source Unknown
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Title: GREEN TOMATO BREAD
Categories: Breads
Yield: 6 Servings
8 To 10 Medium Green Tomatoes
2/3 c Seedless Raisins
2/3 c Boiling Water
2/3 c Vegetable Shortening
2 2/3 c Sugar
4 Eggs
3 1/3 c Flour
2 ts Baking Soda
1 1/2 ts Salt
1/2 ts Baking Powder
1 ts Cinnamon
1 ts Cloves
2/3 c Pecans or Walnuts, coarsely
-chopped
Peel and core green tomatoes. Discard seeds. Run cut-up pieces
through a blender until smooth and creamy. You should have 2 cups
pulp. Set raisins to soak in 2/3 cup boiling water; set aside to
cool. In a large mixing bowl, cream shortening and sugar until
fluffy. Add eggs, 2 cups tomato pulp, the plumped raisins and the
water in which the raisins were soaked. Beat well. In another bowl,
combine flour, baking soda, salt, baking powder, cinnamon, cloves and
nuts. Add one cup at a time, to tomato mixture, stirring well after
each addition. Divide batter into two 9 x 5 inch greased loaf pans
and bake in a 350 degree oven for one hour and 10 minutes, or until
toothpick inserted in center comes out clean.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
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Title: GREEN TOMATO CAKE
Categories: Breads
Yield: 2 Servings
1 c Oil
1 3/4 c Sugar
3 Eggs
1 ts Vanilla
3 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1 ts Ginger
2 c Chopped green tomatoes
-4 cups
1 c Raisins
1 c Walnuts
Directions: Cream together oil, sugar, eggs and vanilla. Sift dry
ingredients. Add to egg mixture. Combine well. Add tomatoes,
raisins, and nuts.
Makes 2 loaves Bake at 350 for 1 hour.
Lena Couchi's Daughter Francis Cormier (Gateshead)
Typed at you by Helen Peagram
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Title: GREEN TOMATO CASEROLE
Categories: Vegetables, Tomatoes
Yield: 6 Servings
3 c Green tomatoes, sliced
3 Eggs beaten
1/2 c Milk
1/2 c Cottage cheese
1/2 ts Oregano
Brush bottom and sides of a 9-inch pie pan with oil. Arrange tomato
slices in pie pan. In separate bowl, whisk together eggs, milk,
cottage cheese, and oregano. Slowly pour mixture over tomatoes. Bake
at 375 degrees F. about 40 minutes. Walt MM
Enjoy, Peggy.
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
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Title: GREEN TOMATO CASSEROLE
Categories: Vegetables
Yield: 6 Servings
3 c Green tomatoes,sliced
3 Eggs beaten
1/2 c Milk
1/2 c Cottage cheese
1/2 ts Oregano
Brush bottom and sides of 9 inch pie plate with oil. Arrange tomato
slices in pie pan. In bowl wisk to-gether eggs, milk, cottage cheese
and oregano. Slowly pour mixture over tomatoes in pie plate and bake
at 375 F for 40 minutes.
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Title: GREEN TOMATO CATSUP
Categories: Condiments, Relishes, Vegetables
Yield: 1 Recipe
1 ea Bushel green tomatoes
1 ea Head cabbage
24 ea Apples
12 ea Sweet peppers
8 md Onions
12 ea Hot peppers, to taste
1 ga Vinegar
Pickling spices
4 lb Sugar (approximately)
Salt to taste
Grind the vegetables and apples together; mix thoroughly. Combine the
vinegar, pickling spices, sugar and salt to taste. Heat thoroughly
and pour over the vegetable mixture. Stir and heat, stirring to keep
from sticking. Boil slowly for about 10 minutes. Put in sterilized
jars and seal.
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Title: GREEN TOMATO CHOWCHOW
Categories: Condiments, Canning
Yield: 8 Qt
6 lb green tomatoes, sliced
2 lb onions, peeled & sliced
6 c white sugar
1 pt white vinegar
1 red pepper -
: chopped fine
2 tb salt
: Pickling spice tied
: in a cheesecloth bag.
Cook slowly in large pot for 2 1/2 - 3 hours Bottle in preserving jars
while still hot. Walt MM
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
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Title: GREEN TOMATO CHUNTY(ENGLISH)
Categories: Preserv, English
Yield: 4 Servings
4 lb Green tomatoes
1 lb Apples
1 lb Onions
2 oz Salt
1 Ib moist brown sugar
1 pt Malt vinegar
1 ts Level mixed spice
1 ts Level dry mustard
1 ts Level ground ginger
1 ts Level cayenne pepper
Finely chop the tomatoes, apples and onions. Place in a bowl,
sprinkle with salt, cover and leave overnight. Next day, strain off
the salt liquor. Place all the ingredients together in a large
saucepan, bring to the boil and simmer for 1 to 2 hours, stirring
occasionally, until the chutney is thick. Leave in the pan to cool.
When cold put into jars, cover and seal.
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Title: GREEN TOMATO CHUTNEY
Categories: Relishes
Yield: 1 Servings
2 lb Green tomatoes
1/2 lb Tart green apples
6 Dried chili peppers (each
1 long) 1/2 lb Peeled shallots or small Onions 1/2 c Packed golden raisins 1 c Packed dark brown sugar 1 tb Grated crystallized ginger 1 1/2 ts Minced garlic (about 3 Cloves) 1 1/4 c Cider vinegar Cut the tomatoes into 1/2 inch cubes to measure about 6 cups. Peel core and slice the apples to measure about 2 cups. If you are using dried whole chiles break them up and remove some seeds if you want a milder chutney. For easy peeling of the shallots or onions first cover them with boiling water stir drain and immerse in cold water to prevent their cooking. Drain again and peel. Place all the ingredients in a wide 4-quart saucepan bring to a boil quickly and boil about 30 minutes or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot sterilized jars seal cool label and store. Makes 3 pints (Note: Shallots are preferred but if you use onions substitute either : raw pearl onions or frozen small boiling onions)
