Hi all just wondering if anyone has any tried and true recipies for tomato chutney/relish. I've got a big box of tomatoes and want to make some jars of relish or chutney. (If you're thinking the tomatoes are from my garden , they aren't.)
I will get my old girls recipe... Chutney to die for... Hmmmmm, goes well in a toastie with cottage cheese. HHhhhmmmmm Getting all hungry talking about food so much on here.
Go get that recepie Dan.....just dried one box of toms from Canberra markets 99c/kg and have a 2nd one to go. Have tried a few mixes of vinegar only, with 1/3 olive oil and 2/3 oil with and without herbs. Will try some salsa and cream cheese mixes next week too. Chutney would be good for the 2nd box as i'll be bottleing some of those too. By the time my own ones are ready i'll have the method down pat...hopefully :? cheers Cathy
Opps It's RELISH not Chutney.. RELISH (Opps Not chutney) Now some people blanch the toms first and peel them I don't 8.5kg toms, chopped rough 3kg onions. sliced 2 tablespoons salt Let stand overnight The next day bring to boil, then add 3kg of sugar and 1 bottle of ezy sauce ( I don't use that much sugar about 2kg and a bit).. Mix together 4 tablespoons dry mustard 4 tablespoons curry powder (and i usually only have hot curry powder) with a little water to make a runny paste pour in to boiler Cook for about 2 and a 1/2 hours on a low simmer stirring regularly to stop it from sticking to the pot, as you do this you can pick out the skin that is floating about i don't get it all but you can get lots, Mix 1 cup of plain flour with water to a pouring consistency making sure there's no lumps and stir in, cook a further 15 minutes and bottle MUM
This is the tried and true tomato relish recipe I've used for yonks: 3 kg ripe tomatoes 1kg chopped onions 1 cup of any other chopped vegetable you like, I've added whatever happens to be growing in my garden such as celery, chilli, capsicum, herbs. 1 dessertspoon salt/1 teaspoon pepper 1 cup sugar 1 cup cider, balsamic or malt vinegar If you don't mind skins in the relish, just chop the tomatoes and add them to your saucepan. If you don't like skins, drop tomatoes into boiling water for 3 minutes to blanche. Pour into the sink and let them cool slightly. Either peel and mash or put them through a food mill - I do this, much easier. Place tomato into a large saucepan. Add everything else and mix well. Bring to the boil and them allow to simer for 90 minutes. Stir ocassionally to make sure it doesn't stick or burn. The relish might look slightly runny. This is normal, it will thicken when it's cold. Allow to cool before bottling in sterilised jars.
Sure Cathy. :shock: @ not liking onions. Just leave the onion out of my recipe and bulk up on the celery, maybe zuchinni, capsicum, green apples - a kilo + 1 cup in all of the vegies + the tomatoes.