How to make and can green tomato chutney at home
A Delicious Culinary Adventure we enjoy the flavors of summer all year round. A great way to capture the essence of the season is with canned green tomato chutney. This tangy and spicy condiment not only enhances your dish but also preserves green tomatoes that can't be wasted.
In this step-by-step guide, we'll explore the uses of green tomato chutney, delve into Indian canning recipes, and find varieties like Maharashtrian-style, tantalizing green tomato, Chinese, and apple chutney. We will also touch on common issues like using glue or fermenting chutney for a specific taste.
Green tomatoes are often harvested at the end of the growing season when frost threatens the vines. Rather than letting these crunchy, underripe tomatoes go to waste, you can easily turn them into a versatile and flavorful green tomato chutney that will keep for up to a year in the pantry.
Canning your own green tomato chutney allows you to control the ingredients and spice level to suit your tastes. It also makes a unique condiment to enhance simple meals or use to create easy appetizers for entertaining. And the bright flavors of green tomatoes, onions, garlic, vinegar and spices are sure to enliven any dish.
Uses of Pickled Green Tomatoes:
Before we move on to canning, it is important to understand the various uses of pickled green tomatoes. This condiment complements a wide range of dishes, making it a kitchen staple.
Choosing Tomatoes and Ingredients:
When making green tomato chutney, choose firm, unripe tomatoes without bruises or soft spots. Thoroughly wash them and discard the stems. You have the option to leave them whole or finely chop them. In addition to green tomatoes, basic chutney ingredients include onions, garlic, raisins, vinegar, brown sugar and spices. Customize your flavor profile by selecting different spices like mustard seeds, cumin, coriander, ginger, red pepper flakes or curry powder. Just avoid very hard spices like cinnamon sticks or whole nutmeg which can remain in chunks.
Here are some delightful ways to enjoy your homemade green tomato chutney
Accompaniment for Indian Dishes:
Green tomato chutney is a classic accompaniment in Indian cuisine. Its tangy and spicy notes add a burst of flavor to staples like dosas, idlis, and parathas.
Elevate your sandwiches by spreading a layer of green tomato chutney. Its unique taste provides a delightful contrast to both meat and vegetarian options.
Cheese Platter Addition:
Jazz up your cheese platter with a dollop of green tomato chutney. The combination of tangy tomatoes and spices pairs beautifully with various cheeses.
Use it as a glaze for grilled or roasted meats. The acidity of the green tomatoes enhances the flavors of poultry, pork, or even grilled vegetables.
Create a quick and flavorful dipping sauce for snacks like samosas, pakoras, or spring rolls by mixing green tomato chutney with yogurt or sour cream.
Indian Green Tomato Chutney Canning Recipe:
Now, let's dive into the heart of the matter – the canning process for green tomato chutney. Follow this authentic Indian recipe to preserve the freshness of green tomatoes while infusing them with spices that define traditional Indian cuisine.
2.5 pounds of green tomatoes, diced1 cup onions, finely chopped1 cup apples, peeled and diced1 cup raisins2 cups brown sugar1.5 cups apple cider vinegar1 tablespoon ginger, grated1 tablespoon garlic, minced1 teaspoon red chili flakes1 teaspoon mustard seeds1 teaspoon turmeric powder salt to taste.
Prepare the Ingredients:
Wash and chop the green tomatoes, onions, and apples. Verify that all components are fresh and devoid of any imperfections.
Cooking the Chutney Base:
In a large, heavy-bottomed pot, combine the tomatoes, onions, apples, raisins, brown sugar, and apple cider vinegar. Stir well.
Adding the Spices:
Add the grated ginger, minced garlic, red chili flakes, mustard seeds, turmeric powder, and salt. Mix the ingredients thoroughly to distribute the spices evenly.
Bring the mixture to a boil over medium heat. When it boils, reduce the heat to low and cook with the lid open. Intermittently stir to prevent sticking.
To make it as you wish:
Cook the chutney until it reaches the desired consistency. This typically requires approximately 50 to 60 minutes. Note that the chutney will thicken as it cools.
Sterilize the jars:
While the chutney is cooking, sterilize the jars by placing them in boiling water for 10 minutes. Let it dry outdoors.
Filling the jars:
Once the chutney reaches the desired consistency, carefully pour it into sterilized jars, leaving about 1/2 inch from the head.
Clean the jar:
Wipe the jar lid with a clean cloth to remove residue. Place the sterilized lid on the jar and screw on the metal band until finger tight.
Water Bath Canning:
Place jars in water bath for 15 minutes to ensure a good seal. Make sure the jar is completely submerged in water during this process.
Cooling and Storage:
Allow jars to cool on a clean towel or cooling rack. When cool, check the seal by pressing the center of each lid. If it does not return, the box is closed. Keep in sealed containers in a cool, dim location.
Green Tomato Chutney Varieties:
Maharashtrian Style Green Tomato Chutney:
Add a Maharashtrian touch to your green tomato chutney, add mustard seeds, cumin seeds, curry leaves and asafoetida to temper it. This gives Maharashtrian cuisine a unique flavor profile.
Green Tomato and Apple Pickle:
Increase the sweetness of the pickle by adding apples. The combination of sour green tomatoes and sweet apple creates a wonderful balance of flavor. Modify the sugar quantity to suit your individual taste.
Green Tomato Chutney River Cottage Style:
Try using fresh herbs like mint or basil for a cottage-style chutney. This adds a delicious flavor to the chutney, making it a fun summer salad or barbecue dish.
Pectin Green Tomato Chutney:
If you want a jam-like consistency, add fruit pectin during cooking. This not only speeds up the thickening process, but also makes a perfect chutney for breakfast or dessert.
Fermented Green Tomato Pickle:
If you're having fun, try fermenting your green tomato pickle. The process involves natural fermentation, which allows the flavor to develop over time. Mix with salt and let the chutney sit in a covered container for a few days, stirring occasionally. Once the desired profile is completed, transfer to sterilized jars and store in the refrigerator.
Canning green tomato chutney is a rewarding culinary journey that allows you to savor the flavors of summer all year long. With its versatility and myriad uses, this condiment is a must-have in any kitchen. Whether you opt for the authentic Indian recipe, experiment with Maharashtrian flavors, or explore unique variations, the process of canning green tomato chutney is a delightful and satisfying endeavor. So, roll up your sleeves, gather the ingredients, and embark on this flavorful adventure that combines tradition, creativity, and the joy of preserving the harvest.