Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old November 8, 2007   #31
Miss Sphinx
Tomatovillian™
 
Miss Sphinx's Avatar
 
Join Date: Nov 2007
Location: North Carolina
Posts: 70
Default

Zesty Green Tomato Chutney
from Yamuna Devi's "The Art of Indian Vegetarian Cooking"

1 1/4 lbs green tomatoes
3 Tblsp ghee or corn or mustard oil
1 Tblsp minced yellow banana chili peppers
1/2 tsp black mustard seed
8-10 curry leaves (preferably fresh)
1/8 tsp saffron threads
2 Tblsp finely chopped candied ginger
2 Tblsp finely chopped candied papaya
1/2 cup peeled and diced papaya or mango (or any other slightly underripe fruit)
1/2 tsp salt
2 Tblsp coarsely chopped coriander

1. Plunge the tomatoes in a pan of boiling water for 30 seconds. Drain immediately and peel tomatoes. Cut each in half crosswise and squeeze out most of the seeds. Dice the tomatoes.

2. Heat the ghee or oil in a heavy frying pan over moderate heat until it is hot but not smoking. (If you use mustard oil, bring it to the smoking point for about 5 seconds to make the pungent oil docile.) Drop in the black mustard seeds and fry until they turn gray and sputter. Add the curry leaves, and in seconds carefully add the tomatoes and saffron. Stir and cook for about 15 minutes over moderately low heat.

3. Add the candied fruit, diced green fruit and salt. Stirring often towards the end, cook for about 15 minutes or until fairly thick. Remove the pan from the heat, stir in the fresh coriander, and let cool. Serve at room temperature, or cover and refrigerate for up to 2 days.

Makes about 1 cup
__________________
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
Miss Sphinx is offline   Reply With Quote
Old November 8, 2007   #32
Miss Sphinx
Tomatovillian™
 
Miss Sphinx's Avatar
 
Join Date: Nov 2007
Location: North Carolina
Posts: 70
Default

Green Tomato and Apple Chutney
from Guy Middleton, University of Waterloo, Waterloo, Ontario, Canada

3 lb green tomatoes
2 lb cooking apples
3/4 lb shallots (or onions)
1 3/4 c sugar
3/4 lb sultanas (or currants)
4 tbsp salt
2 tsp mixed pickling spice (or use about 2 tsp ginger root)
9 peppercorns
6 cloves
2 1/2 c vinegar


Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. Put in bottles and store for at least 3 months.

A simple cooked chutney with tomatoes and apples -- This is a family recipe, originally from my grandmother.
__________________
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
Miss Sphinx is offline   Reply With Quote
Old November 8, 2007   #33
Miss Sphinx
Tomatovillian™
 
Miss Sphinx's Avatar
 
Join Date: Nov 2007
Location: North Carolina
Posts: 70
Default

Green Tomato and Horseradish Sauce
from Jeanne Lesem's "Preserving in Today's Kitchen"

1 lb green tomatoes
1/2 lb green bell peppers
1 lb onions
2 Tblsp + 1 tsp coarse (kosher) salt (or 2 Tblsp uniodized or pickling salt)
1 cup sugar
1/8 tsp ground cloves
1/2 tsp ground cinnamon
2 1/2 cups cider vinegar
2 (6-ounce) bottles prepared horseradish packed in vinegar (or about 1 cup grated fresh horseradish)

Core the tomatoes, seed and stem the green peppers, and peel the onions. Cut the tomatoes and onions into chunks, and pulse/chop all three vegetables in a food processor to a coarse texture. Transfer the prepared vegetables to a 1 1/2 quart bowl (not aluminium), stir in the salt, and let stand 8 hours or longer. Drain, rinse, and drain again. Place the vegetable mixture in a wide 2 1/2 to 3 quart saucepan, add the sugar, spices, and vinegar, and simmer about an hour, or until thick, stirring occasionally. Add the horseradish during the last 5 minutes of cooking. Pour into jars and store in refrigerator or freeze.

 Store a week or two before serving. This recipe is easily halved.

Makes about 6 cups
__________________
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
Miss Sphinx is offline   Reply With Quote
Old November 8, 2007   #34
Miss Sphinx
Tomatovillian™
 
Miss Sphinx's Avatar
 
Join Date: Nov 2007
Location: North Carolina
Posts: 70
Default

Green Tomato Ketchup
from Jeanne Lesem's "Preserving in Today's Kitchen"

1 lb onions
1 lb green tomatoes
1 lb tart green apples
1 1/2 Tblsp coarse (kosher) salt (or 1 Tblsp uniodized or pickling salt)
2 cups white vinegar
1/2 tsp each of hot red (cayenne) pepper, ground cloves, and ground cinnamon
1 tsp ground mace
2 tsp ground mustard
1/4 cup sugar
green vegetable coloring (optional)

Peel the onions and tomatoes and slice thinly in a food processor. Peel and core the apples and slice thin in a food processor. Layer the onions, tomatoes, and apples in a 1 1/2 or 2-quart bowl (not aluminum); sprinkle each layer with some of the salt. Let stand about 12 hours, or overnight.

The next day, drain well, and puree the mixture in a food processor. Place all the ingredients except the food coloring in a wide 4-quart saucepan. Bring mixture quickly to a boil, stirring once or twice. Boil steadily about 30 minutes, or until mixture is almost as thick as bottle tomato ketchup. It will thicken more as it cools. Add the vegetable coloring, if desired. Pour into jars and store in refrigerator or freeze at least 1 month before using.

Variation: Ripe tomatoes may be substituted for the green ones. If so, do not use the food coloring
__________________
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
Miss Sphinx is offline   Reply With Quote
Old November 8, 2007   #35
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,326
Default

Quote:
Originally Posted by Miss Sphinx View Post
Green Tomato and Apple Chutney
from Guy Middleton, University of Waterloo, Waterloo, Ontario, Canada

3 lb green tomatoes
2 lb cooking apples
3/4 lb shallots (or onions)
1 3/4 c sugar
3/4 lb sultanas (or currants)
4 tbsp salt
2 tsp mixed pickling spice (or use about 2 tsp ginger root)
9 peppercorns
6 cloves
2 1/2 c vinegar


Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. Put in bottles and store for at least 3 months.

A simple cooked chutney with tomatoes and apples -- This is a family recipe, originally from my grandmother.
If its the same Guy Middleton, I think I know your source for the recipe, Miss Sphinx. I live about 2 miles as the crow flies from the U of Waterloo in Waterloo, ON. Small world. And looks like a good recipe. I snagged it. Thanks.
Zana is offline   Reply With Quote
Old November 9, 2007   #36
Miss Sphinx
Tomatovillian™
 
Miss Sphinx's Avatar
 
Join Date: Nov 2007
Location: North Carolina
Posts: 70
Default

Get out! It *is* a small world! I snagged that recipe myself off the net at a site that no longer exists....it really is a nice one. Wow......
<back to scheduled recipes >
__________________
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
Miss Sphinx is offline   Reply With Quote
Old August 25, 2010   #37
freelancer79d
Tomatovillian™
 
freelancer79d's Avatar
 
Join Date: May 2010
Location: Lancaster, California
Posts: 233
Default

here is a link to 25 recipes

http://tipnut.com/green-tomato-recipes/
freelancer79d is offline   Reply With Quote
Old December 4, 2011   #38
louisianacooker
Tomatovillian™
 
Join Date: May 2011
Location: Bastrop, Louisiana Zone 8
Posts: 1
Default

I just made a cake like this and it was great. I am now trying to keep my tomatoes green a little longer just so I can make another one.
louisianacooker is offline   Reply With Quote
Old May 19, 2012   #39
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,326
Default

Canadian Green Tomato and Apple Pickle

(Mennonite)

1 1/2 gallon green tomatoes, chopped
1/3 cup salt
1 large onion
2 quarts chopped apples
1 bunch celery, chopped
2 tsps. mustard seed
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
2 lbs. sugar
1 quart vinegar

Sprinkle the salt over the chopped tomatoes and let stand overnight.
In the morning, drain and add chopped onion, celery and apples.
Mix spices with the sugar and add vinegar.
Add liquid to pickle mixture and simmer slowly for 1 hour.
Pour into hot jars and store in refrigerator or freeze.



Yields 2 gallons.
Zana is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 01:02 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★