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Wartime Recipes for Green Tomato Chutney & Pickle, Date Chutney and Ripe Tomato Sauce.

Updated on March 4, 2017

Green Tomatoes

Green Tomato Chutney

4 lb green tomatoes

1 lb apples

1/2 lb stoned raisins

1 lb brown sugar

12 red chillies

1 lb shallots

1 pint vinegar

1/2 oz bruised ginger

The tomatoes should be peeled and sliced, placed in a basin with salt between each layer, left for 12 hours and then drained. The apples, shallots and raisins should be chopped and all the ingredients placed in a pan, brought to the boil, and cooked until the chutney has the consistency desired. It should then be allowed to cool, put into jars and sealed.

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Pickled Green Tomatoes

3 lb green tomatoes

1 lb small onions

1 lb demerara sugar

1 quart spiced vinegar

The tomatoes and oinions should be sliced, sprinkled with salt, left overnight, and drained thoroughly. The sugar and vinegar should be boiled, the tomatoes and onions added and cooked until tender. They should then be cooled, put into jars and sealed.

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Ripe Tomatoes

Ripe Tomato Sauce

6 lb tomatoes...................................... Spiced vinegar:-

1/2 lb sugar..........................................1/2 pint white or brown vinegar

3/4 oz salt ............................................1/4 oz cinnamon bark

1/4 oz paprika...................................... 1/4 oz whole allspice

1/4 oz blades of mace......................... 1/4 oz cloves

Pinch of cayenne .................................1 fluid oz Tarragon or Chilli vinegar

The spices, tied loosely in muslin, should be added to the vinegar, brought to the boil and allowed to infuse for two hours with the lid on the pan. The tomatoes should be fully ripe and a good red colour. They should be washed and sliced and then cooked until the skins are fairly free. The pulp should then be rubbed through a sieve after which the sugar, salt, cayenne and paprika should be added and the sauce cooked until it begins to thicken. At this stage the spiced vinegar and the T\arragon or Chilli vinegar should be added and the sauce cooked until it is the consistency of thick cream. It should be filled into hot bottles and sealed up at once. If corks are used for sealing they should be previously soaked in hot water.

Dates

Date Chutney

1 lb stoned dates

1/4 lb stoned raisins

1/4 lb shallots or onions

1/4 lb sugar

1/4 oz salt

6 red chillies

1 pint vinegar

The dates, raisins and onions should be chopped finely, put in a pan with the other ingredients and boiled until tender. Then allowed to cool and put into jars and sealed.

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    • Bren Hall profile image
      Author

      Bren Hall 2 years ago from England

      Thank you teaches12345

    • teaches12345 profile image

      Dianna Mendez 2 years ago

      I do love chutney and this recipe idea is a delight! I remember canning tomato sauce long ago when I had a garden. The taste is rich! I enjoyed your post.

    • Bren Hall profile image
      Author

      Bren Hall 2 years ago from England

      Thank you Larry.

    • Larry Rankin profile image

      Larry Rankin 2 years ago from Oklahoma

      Wonderful recipe.

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