Does anyone have any nice recipes, I need to do something with all my tomatoes. Thank you
scarlettnz,
Mar 3, 5:48am
Do you have an Edmonds Cookbook!The tomato relish recipe is delicious. I make it all the time.
elliehen,
Mar 3, 5:55am
This tried and true Edmonds recipe never fails.I sometimes tweak the quantities, with no failures.
TOMATO RELISH
12 large peeled tomatoes (put into boiling water, leave a few minutes and skins pop off) cut into quarters 4 large onions, peeled and quartered
Sprinkle 25 gm plain (not iodised) table salt over the top and leave for 12 hours or overnightto draw off excess water
Drain and discard water Put into large pot and add: 500gm brown sugar and enough malt vinegar to just cover tops
Bring to boil and simmer uncovered for one and a half hours
Mix to a paste with a little cold vinegar: 1 tablespoon dry mustard powder 1 tablespoon curry powder (I use the red Vencat pottle) 2 tablespoons plain flour 3 to 5 dried chillis
Add this to pot and boil five minutes (while adding, stir quickly so you don't get lumps of flour)
Pour into sterilised jars (100*C in the oven for about 20 minutes) and cover when cold.(I sometimes cover while hot with cellophane jam covers, if I have no lids.)
kokopuff,
Mar 3, 7:30am
Hi wich brown sugar is it! soft brown or raw. Thankyou in advanced.
elliehen,
Mar 3, 8:41am
Soft brown
barbiegirls,
Mar 3, 8:49am
Thanks everyone. I will try this one tomorrow
makespacenow,
Mar 3, 6:32pm
GREEN TOMATO CHUTNEY (makes about 2.7kg) 2.3kg green tomato 450 onions 1 tablespoon of celery salt (or just salt) 225g seedless raisins 225g sultanas 28g root ginger 4 red chillies (or 2 habaneros) 1 tablespoon whole balck peppercorns 12 cloves of garlic 12 cloves 570 ml malt vinegar 450g demerara sugar
Wash and finelly chop the tomatoes. Finely chop the onions, Place the two together in a bowl, sprinkle with the salt and leave for at least an hour. Bruise ginger, chillies, garlic (or blend to a paste), add with rest of the ingredietns to the tomatoes and onions. Leave for several hours, best overnight. After few hours/next day, bring to boil then switch down and simmer. Continue stirring occasionally until thickened. Pour into hot sterilized jars and seal. It is devine in toasted sandwiches with tasty cheese and ham.
RIPE TOMATO CHUTNEY (makes about 1.8kg) 1.4kg ripe tomatoes 675g cooking apples 450 g onions 1 tablespoon of celery salt (or just salt) 855 ml malt vinegar 2 teaspoons ground ginger 2 teaspoons cayenne pepper 1 teaspoon ground mixed spice 4 cloves of garlic 170g soft brown sugar
Skin and slice the tomatoes, peel, core and slice the apples. Finely chop the onions. Put into a pan with the salt and half of the vinegar and heat until soft. Add spices (with the garlic tied in a muslim bag) stir in the sugar and the rest of the vinegar. Bring to the boil and then reduce the heat and simmer until thick, stirring occassionally. Pot into clean, hot sterilised jars.
purplegoanna,
Mar 3, 7:41pm
definately do the edmonds recipe.if you want to splash out and do something diff change the onions to capsicums.
Cut up tomatoes and onions.Mix all ingredients together and boil for 1 hour. Thicken with 3 tbsp flour and a little vinegar.
Bottle when cold .Makes 5-6 jars.
aw217,
Mar 4, 9:19am
I got this from a friend .it is yummy, alittle spicy and grreat with cold meats! Mrs Fernando’s Sri Lankan Chutney 5 KgTomatoes 140gGinger 140gGarlic 7-8Chillies (about 40 dried)( I half this quantity) 2 tspSalt 2 tspCumin 1 tspCinnamon 1 tspGround Cloves 2 1/2Bottles Malt Vinegar (i dont use all the vinegar) 4 ½ kgWhite Sugar • Blanch Tomatoes in boiling water for 1 minute. • Remove the Tomato skins and chop roughly. • Simmer gently in their own juices for 20 minutes. •Add Garlic, Ginger and Chillies ( Blend in a food processor first) • Add Salt, Vinegar and Spices. • Bring to the boil and add Sugar. • Simmer gently until Jam like consistency (1 ½ Hours), stirring regularly. • Test as for Jam • Pour into clean sterile jars. (about 14 jars)
carrotstick,
Feb 19, 4:06am
Hi, can you not seal this in hot jars!
cgvl,
Feb 19, 4:20am
yes you can do it while still hot into hot bottles. I always bottle chutney, relishes, sauces and jams while hot.
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