Re: Green tomato chutney.

Hello John,

                        I mean't to send this, or some of it, some time ago.
I, like you, have more than enough green tomatoes this year and your
question about recipes to use them in prompted my searching also.  The
result has been a steady stream of ideas from a lot of very helpful people.
Below are some of the ones that have been e-mailed to me.  I hope yours are
not all rotten by now but if so save the info until the next "ROTTEN"
summer.

Paul Pickford.


"PAUL, I GOT IT! I feel as if I've given birth! "
Dilly Green Tomatoes
Wash about 3 1/2 pounds small, firm, green tomatoes. Drain and pack into
hot quart jars. To "each quart" add: 1 clove garlic, 1 branch celery, 1
hot red pepper and 1 head fresh dill or 1 teaspoon dillweed OR 2
tablespoons dillseed.
Combine 2 quarts water, 1 quart cider vinegar and 1/2 cup granulated
pickling salt. Bring to boiling; fill hot jars to within 1/2 inch of top.
Adjust lids. Process in boiling water bath for 5 minutes (start counting
time when water returns to boil). Makes 4 quarts.
Paul, I cannot help you with converting my pounds, quarts, tablespoons and
teaspoons into the measuring system you use. I am sorry. I hope you know
how to do that already. Also, as I said before, if your toms are too big
to pickle whole, I would quarter them. No smaller tho. And they need a
couple of days to marinate in the pickling stuff too.
Regards,
Norma
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Paul,
Maybe these will make a dent in your tomato crop !!! I will apologize for
the grammar & some of the directions, but they're copied EXACTLY AS WRITTEN
. You probably need to adjust them to your taste & methods. Have Fun !

Green Tomato Pie

(1981 Show Me Missouri Heritage Cookbook)
1 1/4 cups Sugar
6 Tbsp Flour
1 tsp Salt
1 1/4 tsp Cinnamon or Nutmeg
4 cups Sliced Green Tomatoes
1/4 cup Lemon Juice or Vinegar
Pastry for 2-crust pie
In a large bowl mix together Sugar,Flour,Salt,and Cinnamon or Nutmeg,
according to taste. Slice green tomatoes & moisten with Lemon Juice or
Vinegar ; Drain off excess liquid. Mix the Tomatoes thoroughly with
Sugar-Flour mixture. Fill pie shell with mixture, top with crust, and flute
edges. Bake 35 - 45 mins. at 450 or until juice is bubbly & crust is brown.
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Fried Green Tomatoes
(Kentucky Fare by Margaret M. Birdwell 1953)
Green Tomatoes
Flour or Cornmeal
Salt (to taste)
Cooking Oil
Dash of Sugar
Slice firm, Green Tomatoes into 1/4 or 1/2 inch thick. Mix Flour or Cornmeal
with Salt & Sugar.
Coat Tomatoes with mixture and Fry until Golden Brown on both sides. Drain
on Paper Towels & Serve.
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Green Tomato Pie
( Pioneer Cookbook, Minden Nebraska, 1982)
8 Green Tomatoes
1 Lemon
1 c Water
3 Tbsp Butter
1 c Sugar
3 Tbsp. Flour
1/2 t Nutmeg
1/2 t Salt
Grate the rind of 1 lemon, then peel & slice the lemon thin. Peel tomatoes.
Combine tomatoes, Lemon, Butter & Water in a saucepan. Bring to a boil for
just a minute. Blend together Sugar, Flour, Nutmeg, & Salt. Add to
Tomato-Lemon mixture. Pour into unbaked piecrust. Bake at 400 until desired
browness.
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Green Tomato Pickles
(The Black Whale Cookbook, Ethel Renouf, 1948)
5 lbs. Green Tomatoes
5 lbs. Cucumbers
3 Onions
1 lb. Brown Sugar
Vinegar
1/2 c Salt
Mince or Chop Tomatoes & Onions. Add Sugar & Salt. Cover with Vinegar and
let sit overnight. Simmer slowly while adding spices to taste.
**** Note - this recipe Doesn't give cooking time or which Spices so you may
have to Experiment****
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Green Tomato Mince Meat
1 gal. Green Tomatoes - chopped fine
1/2 c Vinegar
1/2 c Water
1/2 lb. Raisins - chopped
1/2 lb. Currants
1 1/2 lb. White Sugar
1/2 lb. Brown Sugar
1 Tbsp. Cinnamon
1 Tbsp. Cloves
1/2 Tbsp. Nutmeg
1 Tbsp. Salt
1/2 Tbsp. Allspice
Cook together for 1 hour & put into jars.
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Hundred Year Old Spiced Tomato Jam
16 lbs. Tomatoes (peeled or unpeeled)
8 lbs. Sugar
2 pints Vinegar
Bag containing 2 Tbsp each of Whole Cloves, Cinnamon, Allspice, Peppercorns,
& 12 blades of Mace.
Let all come to a good boil. Reduce heat & simmer until thickened and rich.
Remove bag of spices & bottle in sterilized jars.
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I love them fried. Cut about 1/3 inch thick, dip in beaten egg, dip in
cornmeal with salt and pepper in it (and what ever else rings your
bell), and pan fry on med to med-low heat until soft but not mushy.
Ummmm. I eat them as they come out of the pan.
tj
Hope this helps!
~Margaret
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Sliced Green Tomato Pie
Pastry for a 2 crust 9" pie
4 cups peeled, thinly sliced green tomatoes
1 1/4 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4-5 Tbls. flour
2 Tbls. lemon juice
To peel tomatoes easily, immerse in boiling water until skins will slip off
(about 3 minutes). Blend together sugar, cinnamon, nutmeg, salt, flour &
lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9"pie
pan. Adjust top crust and flute edges; cut in vents. Bake at 425 F until
tomatoes are soft and crust is lightly brown, about 50-60 minutes.
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