General Chat

40oz green tomatoes
16oz soft brown sugar
4 tablespoons malt vinegar
half level teaspoon salt
1and a half oz butter or margarine
half level teaspoon each of:-
cinnamon
cloves

mace
nutmeg

8oz each of:-
raisins,currants,sultanas

4oz chopped mixed peel
OR
28oz mixed fruit

Cook tomatoes slowly in preserving pan until soft,approx 20 mins.

Add sugar,fruit,peel,butter or margarine,vinegar and salt.

Cook very gently for 2hrs,stirring frequently.

Allow to cool.

Add spices and mix well.

Pot and cover.

Sounds very tasty. Do I need a preserving pan, or can I use an ordinary saucepan? (Don't know the difference).

Thanks, Wendy

Wow, will have to try this, many thanks Jackie

I make this recipe too and freeze it for later use. freezes well for about 6months

Why do you freeze it?

It will keep for years in a jar,if it gets the chance.

It is exceedingly yummy on toast.This is why I have to make loads of it if I want some for Christmas.

Nudge.It's that time of year.

Is that 40 ounces of green tomatoes? (i.e.2pounds 8 ounces?)

How many pounds does it make roughly Sharron?

Yes two and a half pounds of green tomatoes.

I don't really know how much it makes but it is quite a lot.

Does five or six pounds seem about right?

You need to make quite a lot because it is ever so yummy on toast.

Presumably it is also eaten as a chutney? The mincemeat title is confusing me though.

No,it is mince pie stuff. It is much better than standard mincemeat. It is juicy and succulent and has hardly any fat in it.

I gave our mate a jar and the pillock thought it was chutney.He thought his cheese sandwich was a bit funny.

OK thanks, you spreading it on toast confused me then!!

Best not to start that actually.You may not have any left come Christmas.

Nudged for seasonal reasons.

Thank you Sharron.

:-D Thank you

Sorry Rollo,I don't understand. That is some sort of film review isn't it?

that sounds nice, neither of us like the "fruit" mince pies in the shops :-(

Himself doesn't like chutney, but I do, so I might make half the recipe.

I'll have to pick green tomatoes, I've never seen them in the shops.

It is not like chutney. It is like a sweet mincemeat without the horrible greasy part and it is a bit lighter.

Several people have confused it with chutney and I can understand why but it is not sharp and is too sweet to use with cheese.

It matures to become similar to ordinary mincemeat but when it is newly made it is wonderful on toast, fruity and juicy.

Getting the green toms is the hard part. They are usually the ones left at the end of the season when there is not enough sun to ripen the last fruit.

It must be one of those recipes devised to use up that fruit.