Green Tomato Chutney
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- Опубликовано: 9 сен 2024
- History of chutneys
Chutneys are oriental in origin, originating from the Hindu word ”chatni”, meaning a strong sweet relish. As a result of trading with the East Via the East India Company, chutneys first appeared in England towards the end of the seventeen century, existing in their original form until the nineteenth century, when the English Cooks in the great houses started to make their own “chatni” and relishes based on the original recipes, omitting olive oil, and adding sugar, becoming milder.
During the colonial era, many people spent time abroad, coming home with recipes and a taste for foreign foods. Queen Victoria had her own Indian cooks who prepared the spicy sauces, chutneys, and curries, which was very fashionable.
Today, chutney is a sweet, and sour condiment to accompany cold meats, fish, meat pies curries and cheeses. It’s made from a mixture of fruit/and or vegetables, which are cooked to a pulp, with sugar, spices and vinegar. Dried fruit add sweetness, as well as texture and colour.
The spices can be either ground or seeds; whole spices give a better
The Making of Chutney
Fruit and vegetables are peeled, chopped finely or minced, and place into a large, thick bottomed, non-reactive pan.
I add the spices and vinegar, and cook very slowly uncovered until the ingredients are tender, and most of the liquid has evaporated, this can take 1-3 hours. Then I add the sugar, stirring until dissolved. The mixture will become liquid, so again long slow cooking.
The longer chutney is cooked, the more mellow the flavour.
The way to tell when a chutney is cooked is to draw a cross on the bottom of the pan with a wooden spoon, if the mark shows for a few seconds, them it’s ready.
Chutney needs careful attention while cooking with frequent stirring to prevent burning or sticking.
Once cooked its pored or spooned into hot dry jars while still hot. Airtight vinegar lids must be used, these can be bought at most stores.
When cooled, label and date, store into cool dry, dark place. Leave for 2-3 months before eating, the flavours mature. They will last for 2-3 years.
Green tomato Chutney
Ingredients:
5 lbs. (2.3kg) green tomatoes
61/4 cups (550g)) (1 ¼ lbs.) apples (cored)
8 cups (550g)(1 1/4 lb.) onions
3 ¾ cups (350g)(12 oz.) raisins
2 tablespoons (25g) 1oz powdered ginger
2 tablespoons (25g) 1oz garlic powder
1-teaspoon (8g)1/4 oz. chilli flakes
1-½ teaspoons(11g) mustard seeds
6 ¼ cups(550 g)1 ¼ lb.) sugar
3 cups(700ml)(25 fluid oz.) vinegar
Instructions:
Chop or place in food processor, tomatoes, onions, and apples, process until roughly chopped.
Place in a non-reactive pan with vinegar, raisins and spices.
Cook on a low heat until vegetables are cooked and most of the liquid has evaporated. Stir frequently.
Add sugar , stir often, cooking on a low heat until a cross drawn across the pan remain for a few seconds.
Pour or spoon while hot into hat dry jars, top with vinegar proof lids, wipe jars.
When cool, label and date, store in a dry dark place for 2-3 months before eating. Keeps for 2-3 years
Lovely
Didn't see you add the sugar mam or did I miss it?
I've been looking for this recipe my nan used to make this and it was amazing so glad I found you as my nan usno longer with us so had no recipe 😍
Thank you
Thank you for sharing your recipe ,i love your story at the start..
Fook Utube sorry clicked the wrong sign.You are more than welcome to share
I love very much, thank you for compartilhar 👏👏👏👏👏👏👏
Thank you, please watch my other videos and enjoy xxx
Thanks for your comments,if making without sugar,add some dates otherwise freeze or keep refrigerated because sugar is the preservative
Can you please post the recipe and measurement mama,....
What a great recipe! Can't wait to cook it. Some of our tomatoes are showing signs of betritus can i just cut the bad parts out and still use them or is fungal disease a big no no?
Taste the good part of the tomato to make sure it does not have a strange flavour😊
Recipeforapplechutney
Please can you tell us how can we can get the measurements please? re:- sugar/tomato's/ ect
Click where it says 'more' next to the date under the video. It gives the weights, ingredients and method.
And, what about the sugar?
6.25l Cups of sugar 550 G 1.25 Pounds
I love your beautiful, live gestures! Thanks for your fine cookery lesson. Green tomatoes are a bit poisonous and lack nutrition, like all unripe fruits. Aluminium is also very poisonous, esp with acid ingredients like tomatoes and vinegar. Maybe throw it out and get yourself a stainless steel one.
How come you leave head space in the jars, if the air space is where it spoils if it does? I always fill up completely,and it makes a nice vacuum as it cools down, which preserves jam/juice (?) without any sugar.
I'll make it for the first time, experimenting with what I have: squash, onions, maybe garlic, apple, bananas,a little aubergine, a little red tomatoes, apart from a little apple vinegar, raisins, sea salt, Ceylon cinnamon and organic cardamom. I hope it keeps preserved without sugar. Wish me luck please!
Green tomatoes can have trace amounts of solanine which is toxic however, it's extremely unlikely that the amounts in tomatoes would cause any ill effects (you're more likely to become unwell from a green patch on a potato)
And while aluminium can react with acids and taint food, this usually comes from breaking the oxide layer that forms by using metal spoons etc to stir. If it were "very poisonous" it would have been banned for use in the culinary industry and this is not the case.
Well, I have been making chutney with green tomatoes for many years and am here to tell the tale. And wonder if Americans know their green tomatoes are poisonous.
Oh, and my preserving pan, like most sold in New Zealand is aluminum. I don't know of anyone who has died from using one. The rubbish some people write.
@@glenith50 I wonder why 'I didn't get your reply shown till now? You think only good things (I won't say foods) are allowed. I read a sugar professor write that, if white sugar was invented today, it would be forbidden as a poison, having no nutrition and extremely high -was it atomic? number,97-98, Idk anymore, it was 25 years ago and I am sick with Aluminium and burn-out. How one is affected is a Q of health and body functions. if your detoxifying and eliminatory organs can do their work well, good f you.
So is the green on a potatoe worse than green tomatoes? -Good day.
@@maxineb9598 I didn't say you'd die from it or that poisonous stuffs are deadly in any amount and in well-functioning detox organs. There are other effects, and your ungrateful rudeness has me think l I'll stop wasting my little time and energy in Aluminium poisoning on helping + warning other ppl. Be well.
Thank you