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
The recipe in my book does not salt before cooking.
Hi woodybrown, I've deleted your double post from basics and merged the threads :)
i made green tom chutney yesterday and my recipe didnt call for salting them.
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! :)
You would only salt them if you were pickling them whole rather like a cucumber XX Jeannine
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.