Green Tomato Chutney & Food Swapping

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Last Sunday we arranged our final food swap for the summer and as always it is very nice to be outdoors when the weather permits. We had a great selection of homemade items and I would have loved to bring it all home with me. For this occasion I brought some jars of my green tomato chutney, kimchi, plum marmalade and a few bottles of the strawberry barbecue sauce that I made earlier this summer.

Today I will share my recipe for green tomato chutney. Almost every year we’ve had about a kilo (or more) of green tomatoes on our tomato plants when the season is coming to an end. Clearly you could bring them inside and let them ripen there. But many times this results in flavorless tomatoes. So over the last few years I have come up with one or two ways to deal with my green harvest. And although fried green tomatoes is a tasty classic I also like to find ways of preserving so that I can keep them for a longer period of time. This chutney is great in a burger, sandwich or together with any main meal. I also share some pictures from all the friendly people that participated at the food swap and at all the yummy things that they brought with them.

DSC_44110066-Apple crisps and dried plums.

DSC_44120067-We have participants of all ages. The youngest not even being one year.

DSC_43860041-Granola, dried apple rings and canned plums.

DSC_44200075-Apple sauce with white chocolate and apple syrup.

DSC_44080063-Dried herb mix inspired by ancient times monastery gardens.

DSC_44250080-At this occasion we took a bit of time to introduce our items to each other.

DSC_44670122-And obviously trying all the samples.

DSC_43760031-Blackberry jam and peanut butter cookies.

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Green Tomato Chutney

Ingredients:

  • 1.5 kg green tomatoes
  • 1 yellow onion
  • 2-3 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 6 white peppercorns
  • 4 dl / 1.5 cup sugar
  • 1 dl / 0.5 cup vinegar
  • 2 tsp salt
  • 2 dried/fresh chili

Method:

  1. Chop the onion, chili and garlic finely. Dice the tomato.
  2. Fry the onion in oil until transparent and golden brown. Add the garlic, mustard seeds and chili. Fry until the raw garlic smell disappears (about a minute).
  3. Add the rest of the ingredients and simmer for 20-30 minutes until jammy, stirring occasionally. I usually mash it a little with a potato masher for a more squashy texture but that’s up to you.
  4. Pour into sterilized jars and leave to cool. It keeps for about 4 weeks if stored in the fridge.
  5. For a longer shelf-life you may process the jars in a  warm water bath. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the chutney will stay fine for up to a year.

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Strawberry Barbecue Sauce

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We are in the middle of august and it is getting harder and harder to find any decent strawberries. But all god things must come to an end and if you are lucky you may still find local strawberries of good quality outside the supermarkets. And if you do, I then suggest you prepare a few bottles of this strawberry barbecue sauce. Because we still have many more beautiful summer days full of barbecuing, right?

This barbecue sauce made of strawberries is delicious. It is sweet, rich, smokey and with a hint of rosemary. You may roast the strawberries in the oven before adding them to the sauce pan. If you do so you will loose a bit of the strawberry flavor but instead the flavor will become deeper and even more rich! I love this sauce and I will make it again and again, summer after summer!

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Strawberry Barbecue Sauce

Ingredients:

  • 1 kg strawberries
  • 200 g sugar
  • 1 dl / 0.5 cup white wine vinegar
  • 5 tbsp Japanese soy sauce
  • 1-2 red chili peppers
  • 0.5 tsp fresh rosemary leaves
  • 0.5 tsp smoked paprika powder
  • 0.5 tsp garlic powder / 2 fresh garlic cloves
  • 0.5 tsp mustard powder
  • 1.5-2 tsp salt

Method:

  1. Wash the strawberries and chili. Slice the strawberries and chop the chili and garlic (if fresh) finely.
  2. Add all ingredients, except the salt, to a large sauce pan and bring to boil. Lower the heat and let it simmer until the strawberries are soft and squashy. This will take around 15 minutes.
  3. Add salt after taste.
  4. Remove from heat and mix until the texture becomes smooth.
  5. Bring to boil one last time and then pour into sterilized bottles and store in a cool place. If the jars are properly sterilized and stored in cool place the sauce will keep for many months.

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