Making Green Tomato Chutney (To Save Unripe Outdoor Tomatoes From Blight) 

What a beautiful story ❤

😂😂😂 Jumpcut magic. But I like your theory better.

😂😂😂😂😂

You’re really paying attention. I had to replay that a few times to see what you meant!

cease your investigations

I don't get it 😢

Will give this a go.

Sounds interesting...

Wow! That sounds crazy, I expected something savoury. I bet it's great in the autumn, maybe as a Halloween dish?

i got some green tomatoes in my garden that are probably not gonna make it to red because i dont get much sun and they kinda started very late.... definetly not enough to bother pickling but i guess they might be enough for a small pie in my smallest spring form.

@@TheScarvig Did you make the pie?

7:45 I rewatched the video just to find it lol. Worth it.

The secret of the recipe origins is under the purple banner 🤔 lol. Jenny obviously doesn't want her family secrets being broadcast to the world - more power to you girlfriend.

Hold on, you've used recycled tomatoes from bins and you got SIX batches??? That's a lot of tomatoes. I admire your resourcefulness and creativity, making up to 60 jars of preserve out of almost nothing!

Sorry, I got confused. Using scavenged jars from recycling bins is still a great hack! I normally save mine from pickles, etc. They are quite pricy if bought online! Well done! ❤❤❤

@@AlissaSss23 The tomatoes were essentially for free too: It is almost impossible to buy green tomatoes anywhere - supermarkets don't stock them and even specialist greengrocers don't either. So the only realistic way to get green tomatoes is to grow them yourself, which is what I did. I usually grow them from seeds, either from a previous years crop or from supermarket tomatoes. It is possible to grow tomatoes from seeds collected from fresh tomatoes, provided you thoroughly wash all the juice and pulp off them first. Tomato juice contains a germination-inhibitor enzyme, so that seeds from fruit which drops off the plant don't immediately start growing into new plants. The fruit either needs to completely rot so that all traces of the enzyme are gone, which usually takes until the next years growing season. Or they need to take a trip through the digestive system of an animal or human, which also removes traces of the enzyme without damaging the seeds. This is why you can often find wild tomato plants growing on railway verges, if the trains passing by have the older style of toilets which dump their contents out onto the track. Or you can find tomato plants growing on river banks downstream of sewer overflows, for the same reasons. Anyway, the seeds I grew last year were what I had saved from the previous year - I knew they were tomato seeds but hadn't remembered or labelled what type of tomato they had come from. I didn't find out until they started fruiting that they were all cherry tomatoes - the plants themselves do have some differences in leaf shape and size, but I don't know enough about this to tell what type of tomato plant they were just from that. I was giving ripe tomatoes away to all my neighbours for months before they stopped ripening - I only started making chutney at the end of the season when the green ones were otherwise going to waste, so you can imagine how prolific the plants were.

It’s nice with cheese or ham in a sandwich! Go to a church bazaar around Christmas time here in the UK - some lady parishioner probably makes her own chutney or jam - it could taste better than the shop-bought stuff!

The classic bastmati rice, chicken and mango chutney works like a charm every time. And I don't even like most warm fruits.

I read that in my head as you "still don't appreciate it!" Haha! I haven't had many chutneys but the Indian place local to me has a green cilantro chutney.... it's like eating the words delicious and fresh!

There is a lot of things one gets an appreciation for in adulthood. Like earlier this evening I was talking colours with Mum and mention came up of the English language's least liked colour name, puce. As a child I would not have liked the moderately subdued purple-toned pink of puce, but as a middle-aged adult, I think it is a nice colour, hardly deserving of the way it is treated because of its name.

I like pear and apple the most

You can sort of see the difference through the glass, if you're looking for it

I mean, to be fair, copper sulfate - like almost everything - is toxic if you consume enough (as little as 10g for an adult). It's like everything, though. The dose makes the poison. I always find it wild that people think these kinds of antifungals are magically safe because they're not commercial fungicides.

Dr-V, spraying the plants with a mixture containing ⚠sulfates might not be a good idea for Jenny´s sake.

@@evelinharmannfan7191 That is a very thoughtful comment. It's my understanding that there's not usually a crossreaction between people with a sulphite sensitivity and sulphates, but obviously, that's something that Mike and Jenny would be best placed to decide upon.

So thats where the sulfates come from !!

Just FYI copper sulfate is most certainly toxic. It's all in the dosage of course and when handled carefully the levels used in farming are probably not dangerous. The EPA limits for drinking water are 1 ppm (1/3000 less than 0.3%). Generally the "organic" pesticides are as toxic or more than the ones used in conventional farming.

It's the best colour!

Wasn’t purple a colour reserved for royalty years ago?

​@@GIBBO4182 Oh yeah. Originally, it was made from snails or something and was exceedingly rare and expensive. Purple as a 'status color' goes all the way back to Roman times. Catholic bishops also wear purple robes.

​@@raraavis7782- The colour, mentioned in the works of Homer, and Ovid, amongst others, was known as 'Tyrian Purple'. Hundreds of sea snails were required to make a usable amount of the dye. The colour was used for the robes of the rich and powerful, only. Any member of the hoi polloi who dared to wear them faced strict penalties, including death. That's how exclusive it was.

I do. What colour do washing bowls usually come in?

Unfortunately they don't deliver in my area of Northamptonshire.

Oddbox is a great concept, but they deliver at nightime and leave my box in the street instead of calling me! They also delivered a lot of mouldy beetroots when I last had a box 😢

Not getting a call or text when it's delivered is annoying, they're always around midnight so if I have an approximation of that beforehand I can stay up and get it

Both; the cooking (and maturing) process will reduce the solanine to an extent, and you'd have to eat several jars of the chutney in one sitting for the remainder to be a risk

@@AtomicShrimp I really appreciate how reliably you reply to questions in the comments, thank you!

I finished making mine at 4am, USA.

Good for you! I made kimbap today, I always thought it would be difficult

Keep at it, most savoury dishes can be saved if these a mistake. Not suggesting you will make mistakes, just offerinv some reassuring encouragement 😊❤

I grew three types of Crimson this year because of blight in the previous years.

I've given Crimson Crush a try (greenhouse) past two years and yeah, it seems very resistant but then I'm probably not giving it the best test in a greenhouse and rarely get blight problems. I will say it's a terrible producer though, plants also show quite a lot of nutrient deficiency issues... I'm not sure it's the most stable variety, I have heard some of the other Crimson varieties might be better, can't remember their names now though. Fruit is pretty good though, nice size tomatoes just half of what the plants right next to them produce in the same compost. It might be a good candidate for grafting, will have to try that some time.

Yum

I need to ketchup on their discography

There's a film about that " Fried green tomatoes at the whistle stop cafe". Very good film with Kathy Bates of "Misery" fame.

I have had them (fried) on a BLT sandwich 👍👍 very interesting

It will be lovely on the side of a plate of cold meats or in a cheese sandwich

Yes - exactly that - as an accompaniment to cheese to cold meat; we also like it with shepherd's pie and it can be used as an ingredient to add robust flavours to stews and curries

Just adding my 2cents. I used Chutney in cheese scone scrolls, and baked as a layer just under the pastry in sausage rolls, mixed through bacon and egg pie before baking and, added into Cheese balls or dip.

I have it with cheese, or ham on sandwiches myself

We have an apple tree in our back garden, it has been a fantastic crop this year for us too! Way more, and bigger apples than last year

if you like sweet things, make kompot!

If you have room in the freezer...I peel and chop apples and then freeze them in ziplock bags all the time. I just throw the frozen cubes into cereal, use them for apple sauce or shred them up with a little water in the mixer and add sparkling water, to make 'apple spritzer'. Add a dash of vodka and you have a very refreshing cocktail.

Make applesauce then apple butter. Apple jam. Applesauce and apple butter can be frozen in small containers for future use or even canned if you're into that sort of thing.

Update: this is delicious! Definitely hoping to make more this year.

There are preroll ads but no midroll. I don't like midroll ads.

These I bought in poundland, in anticipation of some jam and pickle making. Usually I'd just save them throughout the year

It's not beer you'd necessarily want to drink, I should say, but the process and main ingredients are the same.

Candied Hawthorns are a popular Chinese snack. Much nicer than toffee apples as less risk of destroying your teeth!

Haw berries are supposedly a powerful herbal medicine for heart disease. I also watched a video of a chap making fruit leathers from haws, they contain a lot of pectin so would help with setting if you added them to a chutney, although you might want to sieve the skins and pips out.

I made hawthorn ketchup this year first time. Definitely worth doing, mine tasted like HP sauce 😊👌🏽

@@riddimchef1 looks like I may have to take a stroll with a bag, that sounds like a delish relish. The haws seem particularly plump and vibrant this year here in south Dorset. I will have to look out for a recipe.

@@diogenesegarden5152 I got my recipe from UK Wildcrafts channel. Excellent viewing 👌🏽

😂

I made some yesterday. Video coming soon...

In the whistlestop cafe ?

I recently put chow chow on black beans and rice and it blew my mind

I'm certainly no expert by my experience with Chow Chow is that it's not super sweet and is not as heavily seasoned as an English Chopped Pickle or a Chutney like this. Same goal, same approach, different result.

Best of luck, I hope you start making it again soon