Green Tomato Pineapple Red Pepper Relishchutney Recipes

GREEN TOMATO CHUTNEY

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY

Steps:

• Prepare water bath and sterilize 8 ½ pint jars.
• Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
• Place all ingredients except for the herbs and cornstarch in a large pot.
• Bring to a boil and cook till reduced and thickened.
• Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
• Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.

GREEN TOMATO CHUTNEY RECIPE

Steps:

• Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
• The chutney is ready when it's reduced down and appears thick and brown.
• Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
• Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
• Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

QUINCE AND GREEN TOMATO CHUTNEY

Steps:

• Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
• In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
• Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
• Poor into 6 sterilised jars and seal.
• Leave for 3 weeks before using.

GREEN TOMATO PINEAPPLE CHUTNEY

Steps:

• Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
• Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
• Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
• Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.

GREEN TOMATO CHUTNEY

Steps:

• Put layers of tomatoes the with pickling salt.
• Add enough cold water to cover tomatoes.
• Cover and refrigerate overnight.
• Drain& rinse the Tomatoes.
• Put them a large pot place and add Onions, apples.
• green pepper and vinegar.
• Bring to a boil and boil 30 minutes.
• Tie the pickling spice in gauze and add to the pot.
• Stir in the brown sugar.
• Simmer over low heat for about 2 hours.
• Watch that it doesn't burn!
• Pour into sterilized jars, seal and water bath for 10 minutes.

GREEN TOMATO CHUTNEY (TOMATILLO DIP)

Steps:

• Put all the ingredients in the blender. Blend to form a nice paste. I didn't add any water as the water from tomatoes will be enough.
• Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.

THREE-PEPPER CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.