h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I have a mass of unripe tomatoes, as well as a few just ripe...and they all starting to split and get affected by the colder nights and damp. I love curries and I know you can use them for this in a chutney. Yes I can look on Google, but does anyone here have a great recipe?

I don't have a recipe, but perhaps you can follow the "tiger stew" technique?

Recipe for tiger stew:

1. Catch, kill, and butcher a tiger.
2. Follow recipe for beef stew.

RF

excellent reply

Many thanks

HOW great are the toms?

Humoungously great!

I can't stand Jamie Oliver, but I do adore his salsa recipe.

6 green tomatoes, chopped fine
2 red tomatoes, chopped fine
3 spring onions, chopped fine
Handful of parsley, chopped fine
1 Red chilli, deseeded and chopped fine
6tbsp EVOO
2tbsp cider vinegar
Salt
Pepper

Oh so fresh and green and gorgeous. It won't keep as long as chutney, but you won't need it to.

B

I wish I had my recipe to give you - but it is in storage. As far as I can remember, any recipe will do fine, but the trick is to keep the chutney for at least three of four months, so that the vinegar in it mellows. It will taste much sharper when it is first made - but leave it a while and it will become fabulous!



I wish I still had my allotment and greenhouse

MB, excuse my being a furriner - what is EVOO?

extra virgin olive oil? Dunno, i'm guessing here

Hi all,

yes lanza I found a good recipe on internet for a chutney, and your advice about keeping it for a good time will be followed. Thank you. I've never made chutney before so I'm quite excited.

Thanks MB. That fresh salsa will also be tried with either some prawns or squid next weekend

Yes I was also a bit thrown by EVOO but on googling it, yes extra virgin olive oil.

That means no for next month - good oil doesn´t come cheap, and the Turk, Greek, Italian grocers here have some.

No later than yesterday I just thought that I should prepare some chutney too! Knowing myself however the idea will age like good wine before I start putting it to practise. Still,

i prefer the tiger stew idea myself

I knew a recipe for horse and lark pie:

take one horse, one lark, and prepare like a regular pie.