Well, more like what to do with the rest of the green tomatoes after eating fried and grilled tomatoes for a few days after being given several kilos by a colleague!
I adapted two recipes from The Austrailan Women's Weekly 'The Book of Preserving', like usual. The main adaptations were using white sugar instead of brown and a mixture of vinegars (apple, sherry, white wine, balsamic) instead of brown.
The brown stuff is a double batch of Green Tomato Chutney, I added carrots, smoked sweet paprika, dried juniper berries and ground ginger to the recipe and left out the sultanas and cayenne pepper because I didn't have any, and used a mixture of all the vinegars above as that was everything I had in the kitchen to make it up to 2 litres.
The yellow is Curried Green Tomato Pickles, I added a jar of sliced pickled cucumber, instead of a fresh cucumber, whole dried cayenne chillies, instead of ground, and used apple cider vinegar instead of white vinegar.
Oh, and that is a nosey dog behind the jars.
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