Recipe(tried): Green Tomato Recipes

GREEN TOMATO AND APPLE CHUTNEY

5 cups Green tomatoes, chopped
3 cups Green-skinned apples*
1 large Red bell pepper, seeded & coarsely chopped
1/2 cup Raisins
2 tbsp Ginger, chopped
2 Garlic cloves, chopped
1/2 tsp Mustard seed
1/2 tsp Ground cumin
1 tsp Ground coriander
1/8 tsp Nutmeg
1/8 tsp Cayenne pepper
2 tsp Salt
1 cup Brown sugar
1 cup Mild white or rice vinegar

*Apples should be peeled, cored and coarsely chopped. In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.

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GREEN TOMATO DILL PICKLES
Makes 5 quarts

5 lb SMALL FIRM GREEN TOMATOES
FRESH DILL OR DILL SEEDS
GARLIC CLOVES
WHOLE CLOVES
4 cups VINEGAR
1/3 cup PICKLING SALT

Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2 T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar, salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in quart jars for 20-minutes.

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GREEN TOMATO JAM

1 kg Green tomatoes
1 Lemon
1 cup Water
3 cups Sugar

Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars.
Letts, "Jams, Pickles & Chutneys"

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GREEN TOMATO MINCED MEAT
Yield: 8 Servings

1 lb Cubed stew beef
1/2 cup Suet
20 Green tomatoes,cored
18 Tart apples,peeled
1 1/2 lb Raisins
3 tbsp Cinnamon
3/4 cup Any sweet fruit juice
3/4 cup Minced citron
6 tbsp Orange rind
3 tsp Salt
1 tsp Cloves
1 1/2 tsp Allspice
1 tsp Ginger
1/2 tsp Nutmeg (1/2 to 1 tsp)
1 cup Beef stock
Brandy,if desired

Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired. Seal. Store in refrigerator.

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GREEN TOMATO SALSA

6 Green tomatoes; peeled/cored, seeded/coarsely chopped
1 Granny Smith apple; peeled, cored, coarsely chopped
1 md Onion; peeled & minced
2 tbsp Sugar
1 sm Jalapeno; seed/devein/mince
2 tbsp Ginger; grated
2 tbsp Lemon zest
1/2 tsp Salt
1 tsp Freshly ground pepper
1 cup Fresh cilantro; minced

Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight
container in the refrigerator for up to 4 days. Just before serving, toss in the minced cilantro and season to taste with additional salt and pepper.

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GREEN TOMATO RELISH
Makes 5-6 pints

6 Red Sweet Peppers *
2 lb Green Tomatoes *
2 lb Onions *
1 Small Head Cabbage *
3 Sweet Green Peppers *
1/4 cup Pickling Salt
3 1/2 cups Sugar
2 cups Cider Vinegar
1 cup Water
1 tbsp Mustard Seed
1 tbsp Ground Turmeric
2 tsp Celery Seed

* All vegetables are to be coarsely ground.

Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Ladle simmering mixture into hot pint jars, leave 1/2 inch headspace. Process in boiling water canner for 15 minutes.
NOTE: ~---- Vegetables can be chopped if you prefer.

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GREEN TOMATO SALSA I
Yield: 1 Quart

3 Green tomatoes
3 Ripe tomatoes, any colour
1 smalld onion, diced finely
2 Garlic cloves, minced
3 Hot peppers, stemmed, seeded & finely diced
1/4 cup Cilantro, chopped
1/2 tsp salt

Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving.

The authors write: "This is a salsa for the end of summer, when both ripe and unripe tomatoes are available. However, by keeping the proportions of tomatoes, onions, garlic and hot peppers roughly the same, you can use all ripe tomatoes."

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Green Tomato Salsa #4

3 md Green tomatoes, chopped
2 Jalapeno peppers; seed/mince
1 Garlic clove; finely chopped
1/4 cup Cilantro leaves; chopped
1/4 cup Parsley leaves; chopped
1/2 Red bell pepper; seeded and coarsely chopped
3 tbsp Lime juice
1 1/2 tsp Sugar
1/2 tsp Salt

Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree. Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick. If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits.
Makes about 1 1/2 cups.
Pittsburgh Post-Gazette, September 22, 1993

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SWEET GREEN TOMATO & CORN PICCALILLI

5 Green tomatoes, thin sliced
2 tbsp Salt
2 cups White vinegar
2 cups Sugar
1/2 tsp Whole cloves
1/2 tsp Ground cinnamon
Kernels from 3 ears corn, uncooked
1/2 Red bell pepper, diced small
1/2 Green bell pepper, diced small
1 Red onion, diced small

Rub tomato slices with salt and allow to stand overnight, covered and refrigerated. In the morning, squeeze the tomato slices between layers of cheesecloth to remove excess moisture. Set aside. In a large saucepan combine the vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from the heat. Add reserved tomatoes; stir well. Add the remaining ingredients and mix thoroughly. This piccalilli will keep, covered and refrigerated, several weeks.