Comments on: Green Tomato Chutney

By: Nancy

Nancy — Mon, 09 Apr 2012 23:50:36 +0000

Hi Here I am on the other side of the world in New Zealand with a surplus of green tomatoes from my crop and delighted to find your recipe. Initial tasting seems really good and I shall find it hard to wait that week before using some. Many thanks

By: Nicolette Tooze

Nicolette Tooze — Sun, 25 Mar 2012 15:25:35 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers!

By: Marge

Marge — Sun, 14 Nov 2010 13:32:04 +0000

Dear Linda,

I am well impressed! 118lb of tomatoes! And I love the idea of using different peppers and flavourings too. Well done indeed. I am so glad my little recipe could inspire such splendid chutney

By: Linda

Linda — Sat, 13 Nov 2010 23:28:59 +0000

Ok, I’ve now finished making four batches and it’s yummy! I added a little pectin to the last batch, but it didn’t make much difference. I’m an Aussie living in Virginia, USA and there’s no such thing as jam sugar in my local supermarket.

I planted my first vegie garden in 15 years and overdid it a bit. We harvested 118lb of tomatoes through the season, including 30lbs of green ones. I’m hoping some will ripen on wrapped in newspaper, gave away a bunch, plus we plan to eat Fried Green Tomatoes, a Southern delicacy.

I adapted your recipe to include about 1 cup per batch of sweet banana peppers (because I had so many), omitted the chilis, added a splash of Tabasco instead, plus a Tbsp of lime juice. It sure tastes good. Thanks for the insiration.

By: Marge

Marge — Sat, 13 Nov 2010 18:40:55 +0000

Dear Linda,

The chutney is supposed to set in a similar way to a jam, though there it shouldn’t be too solid. I quite like my chutney to have more of a chunky sauce texture. If you want a firmer texture then add a little pectin if you wish, or you could use jam sugar that contains pectin anyway.

Wishing you much chutney success

By: Linda

Linda — Fri, 12 Nov 2010 16:07:29 +0000

Help. I’m making my first batch and need to know – is it supposed to set up (gel) like a jam or preserve? If it hasn’t after an hour of cooking, should I add some pectin?

By: Marge

Marge — Tue, 26 Oct 2010 18:52:02 +0000

Dear Jackie,

15kg of toms! That’s a serious bucket load of chutney! Well done to you and your son

By: Jackie

Jackie — Sun, 24 Oct 2010 16:13:44 +0000

Our son made his first tomato garden…building the raised bed, and watching his six tomato plants turn ripe only one week before going off to University! So while he has enjoyed a few tomatoes, and has received thanks from friends and neighbors… NOW I can make this recipe for him to share with family and friends this coming Thanksgiving ( in USA). Night before last, as our first frost came,I harvested at least15 Kg… so I am thrilled to have your recipe!!!

By: Marge

Marge — Sun, 24 Oct 2010 15:21:12 +0000

Dear Jodi ,

I had a look on your website at your chutney making exploits and it all looks very impressive
Well done and thanks for the link to my recipe too

Marge

By: Jodi Haselden

Jodi Haselden — Fri, 22 Oct 2010 19:30:38 +0000

Hi there! I had 25 pounds of green tomatoes when I pulled my plants to ready our winter garden yesterday and found your recipe by chance and fantastic review!!! I made four batches yesterday, I can’t wait until our four weeks are up so we can cook with it!

http://bit.ly/9uuvhW