This is one for Aunty Kirsty who asked about Green Tomato pickles/chutney/relish. The Ladies at the Country Womens Association (CWA) are very definite about which is which when it comes to pickles, relish and chutney. Nana Phillips used to call them pickles so that is what I will and endure the potential ridicule of the CWA.
Last year I made green tomato pickles to 3 different recipes.
The CWA.
Sally Wise the Tasmanian Queen of preserving.
And this one from the Ball Blue book the USA’s preserving bible.
Tomato Chutney
- 6lbs of tomatoes cored peeled and chopped
- 3lbs apples cored, peeled and chopped
- 1lb of onions, chopped
- 1lb sultanas
- 1 1/2 cup of sugar
- 1 cup brown sugar
- 1/4 cup mustard seed
- 1 tblsp fresh ginger
- 1 1/2 tsp cinnamon
- 1tsp salt
- 3 chillies chopped
- 2 cloves of garlic minced
- 4 cups of cider vinegar
Put all ingredients in a large pot simmer until thick. Bottle and preserve in boiling water for 10min.
It is a toss up which is better as they are all good but if I was forced to rate them the Sally Wise recipe and the Blue Book recipe would be equal first with the CWA a close second – sorry ladies.
Here are the 2 jars we have left from last year which should get us through until I make this years batch when the frosts come and put an end to tomato season. We have given a few bottles away and have had pretty good reviews.
At present we grow, Rhubarb, garlic, tomatoes, Horseradish, various herbs, duck and chook eggs. When there is excess we share with family and friends, pay the rhubarb tax to the ladies at the post office and garlic to keep John at the landscape supplies happy. In a way we grow veg and community, a bit old school I know but cool just the same.
Cheers
Franky
Winsome Hall 