Wait.. hold on.. slow down...
You can do something other than fried green maters?
Whoknew?
You can do something other than fried green maters?
Whoknew?
Mad Cow, would apple cider work in that?
It needs vinegar as the preservative. Any would do (except the clear/white stuff which is only fit for household cleaning ) - malt vinegar, cider vinegar which made from alcoholic cider) or red or white wine vinegar would do although the last is expensive. Vinegar for preserving needs to be minimum 5% acidity. Without the vinegar the chutney wouldn't keep (wouldn't taste the same either).Mad Cow, would apple cider work in that?
I made green tomato-tomatillo salsa earlier this year. Basically, I approached the recipe the same way I do salsa with ripe tomatoes, only I didn't peel and seed them, I chopped them coarsely. tossed in fresh cilantro, onion, garlic, lime juice, hot peppers to taste, cooked it until the tomatoes were soft, and then pulsed half of it the blender, put it in containers for the freezer (didn't process it).
Isn't apple cider another term for non-alcoholic apple juice in the US? Cider to us is the alcoholic stuff. Don't you call that "hard cider"?
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Heinz make malt vinegar in the US
Malt Vinegar from Heinz® Vinegars
I'd never use malt vinegar, as the link suggests, for salad dressing because it's rather coarse flavoured but it's ideal for pickles and chutneys which are given time to mature before eating (and, of course, it's essential for proper fish and chips )
Did you try pickle green tomatoes?