Green Tomato Recipes

New Zealand Listener, Volume 36, Issue 919, 22 March 1957, Page 22

Green Tomato Recipes

RIGINALLY, it was because early light frosts, or too little warm sunshine, prevented so many tomatoes from ripening properly on the plants, that recipes for using green tomatoes were worked out. Now, however, pickles and chutneys made from these are so much liked, and have such a distinctive flavour, that people specially pick green tomatoes for making up these preserves. Besides being used in preserves, green tomatoes may also be sliced thickly and fried with the breakfast bacon, or put into a stew. These recipes have all been tried. Green Tomato Relish Six pounds green tomatoes, 3 Ib. apples, 2 quarts vinegar, 3 tablespoons curry powder (or to taste), 3 Ib. onions, 3 Ib. sugar, 2 teaspoons white pepper, 4 heaped teaspoons flour, 2 heaped teaspoons dry mustard, 2 dessertspoons salt. Slice tomatoes, apples and _ onions. Sprinkle with salt, and let stand overnight. Strain; then boil for ¥2 hour with vinegar. When soft, mix other ingredients with little vinegar, pour in and boil till it thickens. Green Tomato Chutney This comes from the mother of a wellknown citizen of Wellington: Cut up 1 gallon green tomatoes, or put through large cutter on mincer. Put in a china dish, sprinkle with salt (about 1% Ib.), and leave 24 hours. Wash well, put in pan with 3 large apples (cut up), 3 large onions (sliced), 3 pints vinegar, 2 tablespoons cutry powder, 3 cups sugar, 2 tablespoons mustard, and the following spices tied in a bag: 1 teaspoon whole spice, 1 tablespoon cloves, 1 tablespoon whole pepper. Boil about 2 hours. ~ Green Tomato Chutney (with Cucumbers) This is another favourite. Three pounds green tomatoes, 2 small cucumbers, 4 large apples, 3 large onions, 6 oz, sultanas, 1 lb. brown sugar, 2 tablespoons mustard, 1144 teaspoons ground ginger, 42 level teaspoon cayenne, or to taste, 14% tablespoons salt, little more than 1 pint vinegar. Peel, slice and cut all vegetables, Put all together in pan

and gradually bring to the boil. Simmer 2 or 3 hours. Stir often, seal in jars. ;

Lulu’s Favourite Chutney Two and a half pounds green tomatoes, 4 oz. sliced onions, 4 oz. brown sugar or treacle, 1 pint good vinegar, 1 oz. cloves, pepper to taste. Cut up fruit and sprinkle with a little salt. Next day drain, and put all on to boil till cooked and thick, about an hour. Green Tomato Piccalilli Six pounds green tomatoes, 2 quarts vinegar, 1 lb. treacle or golden syrup, 1 tablespoon salt, 2 tablespoons curry

powder, 2 tablespoons of mustard, or to taste, 5 large onions, sliced. Boil all together till soft, then thicken with 5 tablespoons flour mixed smooth with vinegar, Boil 20 minutes more. Green Tomato Pickle These pickle recipes which use treacle or golden syrup were devised during the war-scarcity of sugar. They were so much liked that they have remained in use. One quart vinegar, 6 Ib. green tomatoes, 3 lb. onions, ¥2 pint golden syrup, 2 tablespoons curry powder, 1 teaspoon spice, 1 teaspoon cayenne pepper, 2 tablespoons salt. Cut up tomatoes, sprinkle with salt, stand 6 hours. Strain, cover with vinegar, bring to the boil. Add cut-up onions, and all spices and syrup. Simmer one hour and thicken with flour. Bottle hot. Green Tomato Pickle (with Golden Syrup) Into an enamelled dish slice 6 lb. of green tomatoes, and put a sprinkling of

salt on each layer. Let it stand for 12 hours. Then drain off the liquid. Put into a preserving pan 2 quarts of vinegar, 2 tablespoons of mustard, 1 teaspoon allspice, 1 teaspoon es, 1 teaspoon red pepper (paprika), 1 Ib. treacle or golden syrup. When it comes to the boil, put in the dtdined tomatoes, with 3 Ib. of thinly-sliced onions, and boil gently for 15 minutes-no longer. Put in jars, and when cold, cork down. Green Tomato Mustard Pickle Four cups each of cut-up green tomatoes, cucumbers and small onions, and 1 large cauliflower broken .into sprigs, Put all in a brine made in the proportion of 14 cup salt to 4 cups water and let stand 24 hours. Then heat through and strain. Mix together. 1 cup flour, 4 to 6 tablespoons mustard to taste, 112 tablespoons turmeric, 4% teaspoon cayenne, sufficient vinegar to make a smooth paste, Add a cup or more of sugar and mix with sufficient spiced vinegar to make 2 quarts altogether. Boil till this thickens, add the strained vegetables, and heat thoroughly. Bottle and cork tightly. Green Tomato Sauce Eight pounds green tomatoes, 2 Ib, apples, 1 Ib. onions, 2 Ib. sugar, % Ib. salt, 1 oz. each of peppercorns, allspice

and cloves, 244 .pints vinegar, 1% teaspoon cayenne. Cut up and boil with. half the vinegar for half an hour, strain, add the rest of the vinegar, and boil another half an hour, Green Tomato Marmalade Six pounds green tomatoes, 6 lemons, minced (skins and all), 6 lb. sugar. Slice tomatoes, add lemons and a very little water.. Cook till tender and soft. Stir in sugar, boil fast till will set when tested. Green Tomato Jam Three pounds tomatoes, 4 Ib. sugar, juice 6 lemons, % Ib. preserved ginger (shredded). Slice tomatoes, add lemon juice and ginger, and very little water. to prevent sticking. Boil % hour till soft, add sugar, and boil till it will set when tested, about 34 hour, Green Tomato Jam (with Pineapple) Slice up 4 Ib. green tomatoes and put them in preserving pan. Simmer till reduced to pulp, and then add 3 Ib. sugar. Cut a small tin of pineapple chunks into smaller pieces and add with juice to tomatoes. Cook till it is soft, and add % oz. of gelatine. When this is dissolved pour into pots and cover when cold. Green Tomato and Cape Gooseberry Jam One pound green tomatoes, 3 lb. cape gooseberries, 142 lb. bananas, 314 Ib. sugar, 1 to 142 cups water. Boil hulled cape gooseberries and tomatoes in water till soft. Add sugar, and stir till dissolved. Boil 30 minutes, Add mashed bananas, and boil again, till it will set when tested-about 30 minutes more: Tomatoes may be skinned first,

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