Last Updated on October 31, 2024. A Seasonal Recipe for Green Tomato Chutney that will last all year. It’s that time of year; the last of tomatoes need to be harvested – many of them simply ...

Add shallots and ginger to the pot, with 1.5 of vinegar and ½ c honey. Continue cooking for 30 minutes, stir frequently to avoid sticking and burning.

It’s time to spice up your pantry.OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden.

I serve chutney with everything I can. There is always a time when the summer is gone, most of the tomatoes have ripened beautifully, but a few have decided to stay green. As my mother would say ...

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6. Nepali Tomato Chutney. For a change, let us go outside the borders of India. This Nepali-style chutney is another yummy variation of the tamatar-lehsun combination. An amazing balance of spicy and ...

Recipe: Slow roasted tomatoes. Preheat oven to 225 degrees. Prepare tomatoes: Roma tomatoes, washed and sliced in half lengthwise or Campari tomatoes, washed and sliced in half horizontally.

If you plan to use your chutney in the next 1-2 months, simply transfer it to any clean jar once it's cooled and refrigerate.

Green tomatoes are a natural for chutney. Here’s a recipe from “Preserving the Harvest” by Carol Costen-bader (Storey Books, 1997). Makes 7 pint jars.16 cups slightly pink green tomatoes ...