Kitchen Garden Forum

hello! does anybody have a good recipe for (green) tomato chutney that does not require peeling? i've got loads of baby green tomatoes in my freezer (from last year's glut) that are too small to peel. what happens if you leave the peel on?

tips or suggestions?

thanks!

Sally

Hi Sally,
Have a look a either of Hugh Fearnley-Whittingstalls books The River Cottage Cookbook or The River Cottage Year.

I've tried both of these and I can never be bothered to skin that amount of toms and i cannot taste any difference, except being who i am, i always add chilli.
Mr Chilli

Hi Mr Chilli,
thanks for the advice - i'll try and pick up one of those books online. is it the same recipe in both? or is one better than the other?
Sally

Hi Sally,
Near enough the same in both.
But they are both well adaptable to your own tastes.

ciao
Mr Chilli

This recipe is from the hookercookery web site. I haven't tried it but it seems fairly basic.

Ingredients:

3 lbs. (1. 35kg) green tomatoes
4 large apples
2 small cucumbers
3 large onions
6 oz. (175g) sultanas
12 oz. (300g0 Demerara sugar
2 tablespoonfuls sugar
one and a half teaspoons of ground ginger
one level teaspoon cayenne
one and a half tablespoonfuls salt
one and a quarter pints (700ml) vinegar

Cooking Instructions:

Remove stalks from tomatoes

Slice and peel the onions and apples

Slice the cucumbers

Put all the ingredients into a heavy based pan and bring to the boil

Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently

Put into clean warmed jars, seal and label

I ought to interject here...... I've got a number of jars of green tomato chutney, none of whom have been the subject of de-skinning. I'll have a little taste competition and post the results.

Thanks!