Recipes

What do you do with unripe tomatoes….?

  For the first time this year I grew tomatoes – my mum gave me 6 plants and so I felt a little obliged to try and make them produce tomatoes…

They were a little (a lot) late going from pots to bags so unfortunately didn’t really benefit from the long hot summer (!!) we experienced, and whilst we did get a reasonable number of nice juicy red tomatoes we also had a lot of yellow/green and not ripe ones which I needed to harvest today as the plants are dying.

So, what to do with a load of unripe fruit? Add loads of sugar to it and turn it into something tasty – ,ugh as you can stew apples and make a lovely crumble, I decided to make chutney.

Using a recipe from ‘The Australian Women’s Weekly – preserves’ book that I was kindly given by my boyfriends father (more on that at another date) I gave chutney making my first try.

Ingredients

  • 8 medium tomatoes (or in my case, c. 1.5kg)
  • 3 medium white onions, finely diced
  • 300g brown sugar 
  • 375ml malt vinegar
  • 1 1/2 tablespoons mustard powder
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons coarse cooking salt

I actually didn’t have a number of these ingredients (mustard powder and cooking salt – what is that anyway?) so used standard salt from my salt grinder and upped the cayenne in place of the mustard powder.

Method

  1. Peel and coarsely chop the tomatoes (I didn’t peel them)
  2. Mix with all other ingredients and simmer (uncovered) for 1 1/4 hours or until mixture is thick – stirring occasionally
  3. Spoon hot chutney into hot sterilised jars and seal while hot

  

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