Two Sweet And Savory Uses For Green Tomatoes

 

A cluster of small green tomatoes on the stem.

photo courtesy of pixabay-HBH-MEDIA-photography

By Engrid Winslow

Summer is starting to wind down and perhaps you want to do something with all of those green tomatoes. Here are two interesting and delicious recipes for you to try. Green tomatoes are high in Vitamins A & C, full of potassium and a good source of fiber.

 

Green Tomato Chutney

Yields 5 1/2 cups

2 lbs green tomatoes                                     ½ tsp mustard seeds

½ lb cooking apples                                         ½ tsp cayenne pepper

1 lb red onion                                                    1 Tbl finely grated fresh ginger

¼ cup packed brown sugar                          1 ¼ cups raisins

2 ½ cups malt vinegar                                     3 green chiles, deseeded and minced

1 tsp salt

Put tomatoes in a large bowl and cover with boiling water. Let steep until peels can be easily removed then chop roughly.

Place all ingredients in a non-reactive pot and bring to a boil. Reduce heat and simmer until the chutney is thick, stirring occasionally.

Can be refrigerated or water bath canned.

 

Green Tomato Jam     Bowl of small shiny green tomatoes and 1 red one.      

Yields 2 cups

1 lemon, zested and juiced

1 lb green tomatoes, finely chopped

1 ¾ cup sugar

1 one inch diameter ginger, peeled and finely sliced or chopped

Place the tomatoes, lemon juice and sugar in a bowl and let macerate overnight. The next day, pour the mixture into a non-reactive pot along with the zest. Stir over low heat until sugar has dissolved, then turn up the heat and bring to a rapid boil for one minute.  Add ginger, stir well and skim if necessary.

Can be refrigerated or water bath canned.

 
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