Topic: green tom chutney

[woodybrown]

HI I UNDERSTAND THAT YOU HAVE TO SALT THE TOMS OVER NIGHT B4 COOKING, IS THERE A WAY ROUND THIS AS I DONT HAVE A LOT OF TIME AS GOING AWAY AND WANT THIS DONE BEFORE WE LEAVE
MANY THANKS
SHIRLEY

[pumkinlover]

The recipe in my book does not salt before cooking.

[Jayb]

Hi woodybrown, I've deleted your double post from basics and merged the threads  :)

[hippydave]

i made green tom chutney yesterday and my recipe didnt call for salting them.

[electric landlady]

I've never salted them, and all the recipes I've seen treat them just like any other chutney type fruit - just chop em up, add sugar, vinegar, spices or whatever else takes your fancy and cook it all till it turns into lovely sticky chutney. Usually takes about 1 - 2 hours when I do it.

I suppose you might salt them if you were making more of a dry pickle but I'm not sure how nice this would be.

Happy chutney making!   :)

[Jeannine]

You would only salt them if you were pickling them whole rather like a cucumber XX Jeannine

[frederick]

hi frederick here.  i have a recipe for green tomato chutney,here goes.
175g/6oz. light brown sugar
150/5fl oz. white wine vinegar
1 shallot peeled,finely chopped
1 garlic clove.peeled finely chopped
2cm/3/4in piece fresh root ginger,peeled,finely grated
1 red chilli,finely chopped125g/4 1/2oz sultanas
600g/1.Ib 5oz green tomatoes,quartered

                    preparation
heat thesugar in a frying pan until the sugar melts & caramalises
add the white wine vinegar,shallots,garlic,ginger,chilli,sultanas & green tomatoes
& bring the mixture to the boil. reduce the heat & simmer for 1hr,or until the chutney has thickened.   
    if this is too much,reduce the quantity to suit..good luck.. freddy.