"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Thread Tools Display Modes
Old 10-01-2006, 08:20 AM   #11
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Chutneys are traditionally (in the UK) served with cold meats or cheese. A cheese and chutney sandwich is a staple! Also as part of a 'ploughman's lunch' served by many pubs.

Mango chutneys, for instance, are usually served with curries.

Ishbel is offline   Reply With Quote
Old 10-01-2006, 09:30 AM   #12
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
You can slice them and freeze to use later for fried green tomatoes--or probably other things.
Make a BLT using fried green tomatoes!!

Gretchen is offline   Reply With Quote
Old 10-25-2006, 09:06 PM   #13
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Originally Posted by Andy M.
Green Tomato Oatmeal Bars

4 C Green Tomato, finely chopped
2 C Brown sugar, divided
2 Tb Lemon Juice
1 tsp Lemon Extract
3/4 C Butter, softened (1 sticks)
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
2 C Oats
1/2 C Walnuts, chopped

Preheat the oven to 375F.

Drain the tomatoes on paper towels for 10 minutes.

In a saucepan, combine the tomatoes with one cup of the brown sugar and the lemon juice. Simmer, uncovered, for about 30 minutes or until thickened.

Remove from the heat, stir in the lemon extract and set aside.

Cream the butter and the remaining brown sugar with an electric mixer.

Sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.

Stir in the oats and nuts.

Press 2 cups of the oat mixture into a greased a 13x9 pan.

Spread the tomato mixture on top.

Crumble the remaining oat mixture on top of the tomato mixture.

Bake for 30-35 minutes or until golden brown.

Cool and cut into squares.
Hey, Andy, I made a double batch of these and they are GREAT!

They are kind of like a crunchy fig newton. I used a food processor to chop the quartered tomatoes, which made this a lot easier.

Only thing I would like to improve on is the topping, which wasn't moist enough. Some of it fell off when I cut the bars. The bottom layer was the same stuff, but it held together fine.

Thanks, Andy!

Here's a picture of the bars.

Attached Thumbnails
Click image for larger version

Name:	Green Tomato Oatmeal Bars.JPG
Views:	128
Size:	124.0 KB
ID:	2095  
QSis is offline   Reply With Quote
Old 10-25-2006, 09:38 PM   #14
Executive Chef
amber's Avatar
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Forgot to mention in my previous post on here, that when I had a batch of green tomatoes, I ended up putting them into a paper bag, and they ripened to perfection! Very tasty, and juicy.
amber is offline   Reply With Quote
Old 10-25-2006, 10:17 PM   #15
Join Date: Oct 2006
Location: Detroit, Michigan, USA
Posts: 89
I like to use them in Chili Verde which is a Pork chili with a lot of green stuff in it. Many recipes call for tomatillos but I often use green tomatoes instead.

Maybe something like this

2 tablespoons vegetable oil
1 1/2 cups (about 1 1/2 medium) chopped onion
3 or more cloves garlic, chopped
1 or more jalapeño pepper, seeded and chopped
1 teaspoon or more cumin
1 pound tomatillos or green tomatoes, quartered
6 poblano or Italian frying peppers, roasted, peeled, seeded, and chopped
3 cups reduced-sodium chicken broth
1 large potato, peeled and cut into 1-inch cubes
1/3 cup chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless pork loin, cut into 1-inch cubes

I might add some green peppers or nopalitos (catus), celery, brown sugar.

In a 6-quart saucepan, heat oil over medium heat. Add onion and saute; until softened -- 5 to 7 minutes. Add the garlic, jalapeno, and cumin; saute; 2 minutes longer. Add tomatillos, poblano peppers, and chicken broth. Increase heat to high and bring mixture to a boil. Cook 1 minute. Reduce heat to low and simmer until tomatillos or green tomatos are soft
Add potato, cilantro, salt, and black pepper to pan. Cook over medium heat until potato is fork-tender -- about 15 minutes. Stir in the pork and cook just until pork has cooked through -- 10 to 15 minutes.

T-roy is offline   Reply With Quote
Old 10-26-2006, 07:10 AM   #16
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Oh, COOL, T-roy! I was wondering if I could use green tomatoes in place of tomatillos!!!

I've got this saved and will try it as soon as I can!

And, yes, Amber, I have been ripening them, too - I have a billion red tomatoes and will make either soup or sauce this weekend.


QSis is offline   Reply With Quote
Old 10-28-2006, 06:14 PM   #17
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Just made T-roy's Chili Verde (posted above), substituting green tomatoes for tomatillos. Man, is it GOOD!!!

Used the last of our homegrown jalapenos in it, and it definitely has a kick - great for cold fall and winter nights. It would work very well with chicken, too.

Thank you for the wonderful recipe, T!

Attached Thumbnails
Click image for larger version

Name:	Green tomato and pork stew.JPG
Views:	133
Size:	118.1 KB
ID:	2103  
QSis is offline   Reply With Quote
Old 10-28-2006, 06:48 PM   #18
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Church Relish

I've been looking for this recipe...finally found it. Our church has made this every year for Fall Festival as long as I can remember. It's delicious with sausage or pork. Can't beat it on a hot dog. Once you try it, I think you'll find all sorts of ways to enjoy it.

Church Relish (Piccalilli)

4 cups ground green tomatoes
4 cups cabbage
4 cups onions
12 green peppers
6 red peppers
1 cup salt

4 cups sugar
4 cups vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon turmeric

Cut tomatoes and peppers; sprinkle with salt. Let stand overnight. Rinse and drain. Grind tomatoes, cabbage, onion, and peppers into pan.
Make syrup and boil 3 minutes; add measured mixture to boiling syurup. Cook thoroughly 5-10 minutes. Can hot.

*This is a very old recipe. Check your Ball Blue Book for processing time. When you cut up vegies, remember they will shrink after they stand in the salt. It doesn't say how many lbs., so just use your best judgment.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-28-2006, 06:58 PM   #19
Sous Chef
Harborwitch's Avatar
Join Date: Aug 2006
Location: landlocked
Posts: 516
If you have tons and can't deal with them all at once, my mother used to wrap them in newspaper and put them in a box in a dark cool place. For a few months we'd have wonderful juicy red tomatoes from that hidden box. Yumm. Of course I'm stuffing myself with fried green tomatoes as long as a friend of ours keeps bringing them to us.
I'm just lookin' for my "cheese"!
Harborwitch is offline   Reply With Quote
Old 10-28-2006, 08:51 PM   #20
Join Date: Oct 2006
Location: Detroit, Michigan, USA
Posts: 89
Dang, that's a nice picture! I can smell it from here, glad you liked it.

I wonder if you could core & stuff green tomatoes like you would green peppers? Beef, rice, onions, garlic, cumin...maybe a green enchilada sauce & shredded cheddar on top?

Wow, I just read the Church relish recipe. I like it, never would have thought to combine those ingredients.

T-roy is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:54 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.