On Sunday I decided to harvest all the remaining green tomatoes before the frosts came. The green tomato chutney was made as the chicken roasted in the oven for Sunday's lunch.It's a nice feeling having a few jars of the chutney stored for use over the coming months. How I would love to have an old fashioned larder full of jams, pickles, chutneys and other preserves.
The chutney has a bit of a kick to it but is delicious with pate, strong cheeses and cold meats.Had some today with pate and crusty bread..couldn't wait for it to mature!
Ingredients:
•500g green tomatoes chopped
•500g onion chopped
•250g sultanas
•250g brown sugar
•1 tbsp Salt
•1 tsp cayenne pepper
•1 tsp ground green cardamom
•500ml cider vinegar
Method:
Put all the ingredients in a stainless steel pan and bring to the boil.Then turn down the heat and simmer until reduced to a thick pulp(approx 1 hour).Pour into sterilised jars and seal. Store in cool, darl place.
Today saw the second outing for the chicken. The carcass was stripped, some mushrooms fried off in a bit of butter and then mixed with the remaining gravy. As I'm feeling poorly I resorted to frozen pastry to top the pie.The pie browned nicely in the oven while my beloved cooked some mash.
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