Green tomato chutney is more useful than soup for me simply ... The word chutney comes from the Hindi word chatni (to lick or to eat with appetite) and while British chutney recipes may date ...

You can only eat fried green tomatoes so many times ... roast meats or couscous. Green Tomato Chutney Approx 3lbs of green tomatoes ~ 5-6 cups, cored and chopped 1-2 jalapenos, cherry bombs ...

Boil, stirring often, until green ... chutney into 4 prepared pint jars, leaving 1/4-inch headspace. Process in a boiling-water bath for 10 minutes. (Note: Allow to cure for 1 month before eating.) ...

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 ...

In fact there are all sorts of things you can do to use up the last of the summer harvest, and after a quick forage in the garden I thought I’d have a go at making a green tomato chutney and a ...

2. Mix all ingredients into a large pot, bring to the boil, and simmer for one hour. 3. Spoon chutney into hot, sterilized jars, leaving ¼-inch head space, wiping jar rims. Cover with metal ...

For those hesitant to know where to begin, these six bottles are a great introduction. Eating in New York City Readers’ Favorites: From $$$$ tasting-menu splurges to a celebrated Brooklyn ...

I have made this chutney recipe with green tomatoes. If you can’t get them, don’t let that stop you. You can use red and just add half the amount of sugar. Test for flavour and then add a ...

I serve chutney with everything I can. One of my biggest failures in life is not having found a way to replicate the smell of a raw tomato, cut from the vine: one of the greatest scents in the world.

This is a relish-style green tomato chutney for a lighter, brighter finish that's a nice change from the dark brown and very sweet type you typically see. Although it can be disheartening to be ...