If you still have homegrown tomatoes here is a recipe to try!
We recently made this Indian relish for our reception at the Herb Harvest Fall Festival at the Ozark Folk Center featuring food of the British Isles - it was my pet formula of the evening . The member of the Ozark Unit of the HSA prepared all of the food after researching through many cookbooks and this formula is adapted from a formula fromThe Irish Pub Cookbookby Margaret M. Johnson . If you are looking for tasty and traditional Irish recipes , Margaret Johnson has a telephone number of good Koran to take from .
Chutney is suffice often in the British Isles – it accompany the plower ’s lunch , sandwiches , core and fowl and is marvelous with cheese and tonic bread – Lycopersicon esculentum is the most pop and my personal favorite Indian relish . This is easy prepared , so if you have any leftover , homegrown tomato ( they do n’t have to be plum tree ) this is a enceinte fashion to conserve the crop .
For the chutney :
Makes about 2 cup
2/3 cup honey1 1/2 cup apple cider vinegar2 teaspoons ocean salt2 teaspoon freshly grated ginger or 1 teaspoon dried , ground ginger1 teaspoon mustard seedsScant 1 teaspoon crushed cardamom seedsScant 1/4 teaspoon ground cloves1 teaspoonful minced thyme , or 2 embayment leaves1 1/2 to 2 pound plum love apple , quartered1 to 1 1/4 cup chopped onionAbout 8 to 10 clove tree garlic , minced1 live chile pepper ( serrano , Thai , jalapeno ) , stanch , seeded and mincedGenerous 1/2 cupful golden raisin , even raisin or currantsFreshly ground pepper1 1/2 tablespoonful Olea europaea oil color
In a great saucepan , combine the beloved , vinegar , salinity , powdered ginger , table mustard , Elettaria cardamomum , Eugenia aromaticum and thyme or bay laurel and stead over medium heat . Stirring , bring the mixing to a simmer . Add the love apple , onion , garlic , chile pepper , raisins , ground capsicum and oil ; evoke well to combine . Reduce the heat so that the constituent cook at a simmer , expose . Cook for about 1 hour , stirring often , until the mixture has thickened .
Once the mixture begins to falsify , the tomato pelt will curl up and can be removed with a fork as you stir the chutney . At the end of cookery , remove the bay exit , if used . Transfer the chutney into a clean jar and screening ; it can be refrigerated for up a few week .
Alternatively , the chutney can be frozen in freezer container with 1 - column inch headspace or processed in a atmospheric pressure canner or blistering body of water tub according to manufacturer ’s directions for tomato sauce .
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Tomato chutney is a wonderful accompaniment to bread and cheese. If you still have some summer tomatoes left, try making this tasty conserve.Photo/Illustration: susan belsinger
