Definitely Doc DGreen tomato mincemeat:
Bad idea or brilliant idea?
#gardening ##RaisedBed #vegetables #michigan #potager #growyourown #greentomatoes #recipe #foodpreservation #canning #tomatoes
Lauren@docdieterlen My default is green tomato chutney. Add apple, sugar, vinegar and spices you like. Can add onion and alternative fruits too. Use paprika to deepen the colour to a rich brown.
@laurenheywood this does sound really good. Do you water bath can it or freeze it or just eat it up immediately? I don't have a ton of green tomatoes, probably not enough for a big canning recipe.
@docdieterlen Chutney doesn’t need canning, the vinegar and sugar preserves it. Put it in a jar while hot like you would a jam or jelly. It tastes best if you leave it a month or so before opening the jar so that the vinegar taste mellows. I can find recipes later today if that helps
@laurenheywood sure, if you've got a recipe, I'd appreciate it!
@docdieterlen This Waitrose recipe looks similar to how I would make it.
Malt vinegar is slightly stronger than cider vinegar or white wine vinegar so if using a replacement you might want to use a splash more. I often add paprika to make the final chutney a nice deep colour but it tastes fine without.
It’s a common homemade chutney here in Britain when we have an excess of green tomatoes. Goes great with cheese or cured / deli meats.
@laurenheywood thanks so much for this. It looks really good, and I might actually have enough tomatoes for it!