Allotments 4 All
Produce => Edible Plants => Topic started by: Curryandchips on August 31, 2006, 12:03:06
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Blight is now fairly well established on my plot, so any unripe tomatoes are not going to improve. Hence I decided to harvest them ASAP, and use the majority to make green tomato curry, since I am not that fond of green tom chutney. One hour left me with two large buckets of green toms, mostly plums - San Marzano. There are still many smaller fruit still on the plants, but I could only carry two buckets ! At an estimate, judging by the aching arms, and need to keep stopping, I would estimate I have in excess of 20kg. I hope other uses for green tomatoes will be forthcoming ... :D
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I found this the other day. Some unusual ideas ....
http://southernfood.about.com/od/greentomatoes/
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Wow, excellent greyhound, thanks. And of course, a recipe for fried green tomatoes ... :D
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Let us know if you find something good in that lot! :P
Now I really must go back to clearing out those sheds .... ::)
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Sorry you got blight curry :'( Great link greyhound, specially liked the look of the green tomato ketchup recipe with honey (Robert B note!) and not sugar - will definitely give that a whirl later in the year :)
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You can substitute honey for sugar in anything. Use half the quantity, as it's approximately twice as sweet. If you're making something like a cake, which has to end up dry, you need to cut down the amount of liquid ingredients to compensate for the water in the honey, but I don't have a formula for that.
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A couple I have used:
http://www.sweetbabymedia.com/recipes/special/greentomato.shtml
http://www.cdkitchen.com/recipes/cat/682/0.shtml
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Blight seems a fact of life supersprout, so I won't grumble about it. Thank you also for your links Emma, it appears that green tomatoes are a reasonable substitute for tomatilloes ...
One bucket of tomatoes is now processed, and the resulting curry sauce is fabulous. For those that are interested, I cannot get into fancy recipes etc, so all I did was rinse and chop the tomatoes into my jam pan, with about half a cup of oil, adding a dozen onions, and three heads of garlic (I got bored after 3 heads !). Added one 100g pack of Rajah garam masala, purchased from our local Asian supermarket, a heaped tablespoon of turmeric, and salt ...
When it was well stewed - about an hour of cooking, I blitzed it with my hand blender to make it smooth.
As a base curry sauce, this is my most impressive concoction yet. I still have another bucket of tomatoes in the conservatory, and tonnes more on the allotment :D
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Keep that jam pan busy Curry, once the blight arrives it soon takes over...
interesting recipe.... will point it out to Sadmum as I have to be Lactose free and you didn't mention any milk products...
;D
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Try lazy garlic curry? ;)
sadmum (http://i40.photobucket.com/albums/e220/supersprout/smilies/f_laugh.gif)
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As a base curry sauce, this is my most impressive concoction yet. I still have another bucket of tomatoes in the conservatory, and tonnes more on the allotment :D
I'm going to make this as I love making curries, although I might make my own masala - i love the house filled with the aroma, yummy (plenty of green tomatoes as well)
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I use green tomatoes, deseeded and diced, in all manner of everyday dishes, superb in risottos and pasta dishes, just fry up some onions then add the green tomatoes. They are very tasty.
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Will they store in the freezer? Deseeded and diced like capsicums to be thrown in the weekly stir-fry?
???
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And can you dry them - sun-dried GREEN tomatoes? :o
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And can you dry them - sun-dried GREEN tomatoes? :o
I wouldn't think you can dry them, you can't normally dry fruts unripe, when they are fruits that continue ripening off the plant.
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Green tomatoes - is this them being unripe or the brand? Never thought of using unripe tomatoes as I didn't think they had any flavour.
Curry : You say you use it as a base so do you then had meat or veg to make a curry?
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Green tomatoes - is this them being unripe or the brand? Never thought of using unripe tomatoes as I didn't think they had any flavour.
Curry : You say you use it as a base so do you then had meat or veg to make a curry?
I mean unripe, but mature, fruits. Rather than varities that ripen green.
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The object of my curry 'sauce' is to have a pureed mildly spiced vegetable base similar to a sauce in a jar. The finished curry is created by adding desired ingredients to the sauce, eg meat and or vegetables as required. I made a large quantity last year using pumpkin, but the green tomatos (unripe normal tomatoes) beats the socks off it. Two gallons are currently made, but as my name suggests, I like curry :)
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I'm going to make this as I love making curries, although I might make my own masala
And why not? I only used readily available garam masala because I live in an area with an asian community, and the ingredients are readily available in packet form.
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If you make your own it's much fresher, as powdered spices lose their taste with time. Round herer you can get garam masala mix made up of whole spices, which lasts a lot longer, but I tend to mix my own.
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Round herer you can get garam masala mix made up of whole spices.
You mean it just needs grinding?
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Rosyred, unripe toms can have quite a citrus twang. I have made green tom soup in the past which was very good.
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Yes, it is the tang which has made this curry sauce so delicious. A bit like adding lemon or lime juice (an ingredient in a patia ...).
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This is a recipe that I have made before, and is a good, delicious user-up of hard green tomatoes, particularly cherry varieties:
"PICKLED GREEN TOMATOES
This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh. One of the best varieties to grow is the cherry tomato called Gardener’s Delight. This has the great advantage that the skins of the fruit are unlikely to split.
This is an extraordinary pickle. Once you have tasted it you will never again forget that the tomato really is a fruit. It goes well with cheese, even better with pâtés and terrines.
Makes about 5lb (2.2kg)
5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
½ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar
Place the tomatoes in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.) Tip the tomatoes very carefully into a bowl, taking care not to split the skins.
Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes. Cover and leave for 24 hours.
On the third day, heat the tomatoes and the liquid together, but do not boil. Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars. Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.
Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered. Cover and store for 3 months before opening."
valmarg
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Round herer you can get garam masala mix made up of whole spices.
You mean it just needs grinding?
That's right. We've got a big pestle and mortar I got from a Chinese supermarket, and it does the job in no time.
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Curry.........in your original recipe for Curry Sauce - can you tell me approximately how many green tomatoes you actually started with for this sauce?......did you use the whole bucket in one go? (you indicate that there may have been about 10 kgs. in the bucket)....
it sounds wonderful but I'd be making it (& I'd like to give it a go) on a much smaller scale and wonder about the proportions for the other ingredients used :-\
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I must hold my hands up here and confess to not controlling such factors. There was a whole bucket yes, and I would guess that since I ended up with 2 gallons approximately, then my estimate of 10kg was not far wrong. Think of it as green tomato sauce, with added onion, garlic, and curry spices and seasoning. The additions are really down to your own preferences. Sorry I can't give more precise details ... :-\ Trust in your own skills, that is all I do.
Good luck
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Really found this useful - thanks all - as blight is starting to appear on our plot. Listening to the link with the guitar musis was good too - many thanks
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A couple I have used:
http://www.sweetbabymedia.com/recipes/special/greentomato.shtml
http://www.cdkitchen.com/recipes/cat/682/0.shtml
Try the pie, try the pie! It's luuuuurvly!
So's Curry's curry (if you know what I mean) - possibly the best curry I've ever made - thanks Curry
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The pickled cherry toms are great. We use a Dutch recipe.
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recipe please tim? ::)
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Listening to the link with the guitar musis was good too - many thanks
So's Curry's curry (if you know what I mean) - possibly the best curry I've ever made - thanks Curry
Cheers for the feedback. After some recent comments, your opinions are VERY much appreciated.
Thank you.
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have looked back thru the various messages but can't see answer to what I want to ask now about Curry's curry sauce
once you've made it - and you seemed to make a lot!.....how are you storing it please......in jars (like a pickle) in fridge & if so, how long do you think it might keep or do you freeze it (especially if very large amounts) or doesn't it last that long anyway?
I'm on my own and do like curries but don't make them that often, so they'd have to keep - mind you, would probably make them more if I had a nice sauce to use :P
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Mine is frozen, haven't tried storing it any other way. I put a suitably sized portion into a freezer bag, which is inside a plastic jug. Bung it in the freezer, allow to freeze, tap the jug and the bagged sauce is removed, for the next consignment. Needless to say, with my quantities, we have several plastic jugs operating at the same time. You could use margarine cartons, or anything else available to hand.
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Mine is frozen, haven't tried storing it any other way. I put a suitably sized portion into a freezer bag, which is inside a plastic jug. Bung it in the freezer, allow to freeze, tap the jug and the bagged sauce is removed, for the next consignment. Needless to say, with my quantities, we have several plastic jugs operating at the same time. You could use margarine cartons, or anything else available to hand.
I often use old juice cartons, the tall thin litre ones. I then cut them off when I am ready to use. These stack in the freezer and take up barely any room.
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So's Curry's curry (if you know what I mean) - possibly the best curry I've ever made - thanks Curry
I don't suppose you made a more, ermm, recipe like recipe for it while you were making it? ;)