Apple and green tomato

Apple and Green Tomato Pie

Preheat oven to 425 ° F, use 9 inch pie pan. Divide pastry in half; roll out one-half pastry leaving a 1 inch overhang. Brush marmalade evenly over bottom of pastry.

In a small bowl, mix sugars, tapioca, raisins, zest, cinnamon, ginger and salt until well combined. Layer tomatoes, sugar mixture, apples and a few pieces of butter repeatedly until all ingredients are used. Roll out the remaining pastry and lay it over the filling. Crimp edges together to seal and make several small slits on top. Put pie pan on cookie sheet lined with foil to catch any juicy drips. If desired, brush with milk or melted butter and sprinkle with sugar before baking.

Bake in preheated oven for 15 minutes at 425 ° F, reduce heat to 325 ° F and bake 35 to 40 minutes longer.

Note: You can make 2 single crust deep dish pies from this recipe by doubling the filling, lining each pie with pastry and covering both with your favorite crumb topping before baking. Baking time will be the same.

Find more great garden-inspired recipes in Renee’s Cookbooks

Preheat oven to 425 ° F, use 9 inch pie pan. Divide pastry in half; roll out one-half pastry leaving a 1 inch overhang. Brush marmalade evenly over bottom of pastry.

In a small bowl, mix sugars, tapioca, raisins, zest, cinnamon, ginger and salt until well combined. Layer tomatoes, sugar mixture, apples and a few pieces of butter repeatedly until all ingredients are used. Roll out the remaining pastry and lay it over the filling. Crimp edges together to seal and make several small slits on top. Put pie pan on cookie sheet lined with foil to catch any juicy drips. If desired, brush with milk or melted butter and sprinkle with sugar before baking.

Bake in preheated oven for 15 minutes at 425 ° F, reduce heat to 325 ° F and bake 35 to 40 minutes longer.

Note: You can make 2 single crust deep dish pies from this recipe by doubling the filling, lining each pie with pastry and covering both with your favorite crumb topping before baking. Baking time will be the same.

Find more great garden-inspired recipes in Renee’s Cookbooks

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Spicy green tomato and apple chutney – move over, Mrs Ball!

I like to believe that things happen for a reason.

The reason is sometimes frustratingly not apparent at the time when things are happening, but if you wait long enough, nine times out of ten the reason becomes apparent later.

If things had gone according to plan, I would have planted my Moneymaker tomatoes, lovingly tended them, got Nick to make a growing frame for them, trimmed their leaves to give the fruit more sun, and this beautiful crop of 36 or so tomatoes would slowly grow to sun-ripened scarlet goodness and become caprese salads, roasted tomato sauces and pizza toppings.

But that’s not what happened. Well, the first part did happen, albeit (ahem!) a few weeks later than tomatoes were supposed to be planted. But all seemed to go according to plan from there. The seeds germinated, the plants flourished and the crop looked promising.

But that’s when Things Happened. Two things in particular: a spectacularly un-sunny summer which simply did not ripen the tomatoes; followed by my trip to the USA during which time my neighbour kept an eye on my garden. She did a fine job, and left the tomatoes on the plants to try and catch some late sun and ripen. As there had been a cold snap while I was away, I thought the few wilted, brown leaves might have been a result of this. It was only when the brown bits spread that I read up and realised it was tomato blight. Bugger!! So all bets were off and all the tomatoes that were free of brown marks had to be picked immediately – green as green can be.

I did toy with making fried green tomatoes, but since Nick had spent so much time making the growing frame I thought it woudl be churlish to finish all the tomatoes while he was still in Chicago. So the race was on to find something I could make that woudl keep till he came back. Inspiration came from an unusual source – EAT sandwich shop. I was too lazy to make sandwiches one day last week so I popped down there for lunch and got a Cheddar ploughman’s sandwich. But something about this sandwich was different to the ones I’d had before – the chutney they were using was new and super-delicious. It was listed on the back of the pack as green tomato and apple chutney, and in a flash I knew what I’d be doing with my green tomatoes.

I will confess to being a jam/chutney virgin and was slightly worried that this plan would go horribly wrong, but armed with a recipe from the BBC (which I halved and added some spice to) and some advice from the internet as to how to sterlise jars, I gave it a go. The thing that has always put me off making jams and preserves is the sterilisation of the jars – and if you share my trepidation, let me set your mind at east – it’s not difficult! I promise. I’m a total wuss and I managed. And the resulting chutney was so spectacularly good as to rival South Africa’s favourite, Mrs Ball’s.

So what seemed like a gardening disaster happened for a reason, and that reason is 2 jars of heaven. If life gives you green tomatoes, make chutney!

GREEN TOMATO & APPLE CHUTNEY (makes approx 2 x 400g jars)

1 kg tomatoes, chopped
250g green apple, cored, peeled & chopped
125g raisins, chopped
315g shallots, chopped
8g root ginger (or 1 heaped tsp chopped ginger in brine)
3-4 fresh chillies (I used1/2 tsp chilli flakes)
1tsp salt
1/4 tsp allspice
250g brown sugar
285 ml vinegar (I used white wine vinegar)

If you are using fresh ginger root and chillies, bruise the ginger slightly and chop the chillies. Tie in a piece of muslin. If, like me, you don’t own a piece of muslin or fresh ginger root, take a heaped teaspoon of grated ginger in brine and 1/2 a teaspoon of chilli flakes and place them in a tea infusion ball. Attach by its hook to the side of the pot you are using so that it will hang in the chutney mixture without getting lost.

Chop all apples, tomatoes, raisins and shallots. Place in a large pot together with the other ingredients and bring to the boil. Stir until all the sugar has dissolved, then turn the heat down to leave it on a low simmer until the desired consistency is reached. I left mine till most of the liquid had cooked away, probably an hour or so.

To sterilise the jars:

Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160C. Once the oven has heated up to 160C the jars are ready to be used. In the meantime, place the lids in a small saucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.

Carefully remove the HOT jars from the oven and fill each with chutney. Screw the lid on tightly. As the chutney starts to cool, the lid should be sucked down into the sealed position (I was impetient and kept popping the lids down to see if they’d stay down and was squealing with unbridled delight when they sealed. But I’m a little strange that way.)

I’m submitting this recipe to Rachel of The Crispy Cook who is hosting the current edition of Grow Your Own, the event where you cook with produce that you’ve grown yourself.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here’s what I’ve written so far.

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Apple and Green Tomato Chutney

Yield

Ready

Ingredients

12	each	Granny Smith apples
24	small	green tomatoes	*
4	medium	onions
1	pound	raisins, seedless about 3 cups
4	cups	apple cider vinegar
2 ½	cups	brown sugar tightly packed	*
2	tablespoons	salt
½	teaspoon	dried red chiles crashed	*
1 ½	tablespoons	curry powder
3	tablespoons	pickling spices	*

Ingredients

12	each	Granny Smith apples
24	small	green tomatoes	*
4	medium	onions
453,6	g	raisins, seedless about 3 cups
946	ml	apple cider vinegar
591	ml	brown sugar tightly packed	*
30	ml	salt
2,5	ml	dried red chiles crashed	*
23	ml	curry powder
45	ml	pickling spices	*

Directions

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.

Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.

Put the pickling spices in a cheesecloth bag and add to the kettle.

Boil, stirring occasionally, for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon.

Boil syrup rapidly until it thickens.

Discard pickling spices, return the fruit to the syrup and bring to a boil.

Remove from the heat and ladle into hot, sterilized jars and seal immediately.

Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.

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Green Tomato, Apple & Chilli Chutney

Published: Nov 3, 2015 · Modified: Sep 6, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 22 Comments

I hadn’t planned to make chutney this year, but faced with nearly a kilo of green tomatoes that just refused to ripen and a sack of apples that our neighbours brought around from their tree, I had to do something. I hate wasting food, especially produce that I have grown.

And so I realised that chutney was inevitable, and . as I always do, I looked up various recipes, realised I didn’t have quite what I needed, and improvised a bit.

The thing is, in this kind of cooking & preserving, you can get away with a bit of a riff on the original recipe. As long as you have a bit of an idea which ingredient works well with others, an understanding of the technique and the idea behind the recipe you can create all kinds of variations on a theme. In fact, as far as I’m concerned, that the outcome will be a bit different each time is one of the most charming things about this kind of cooking.

I’m fairly new to making chutney, despite my Maternal Grandmother teaching me how to make her legendary Tomato Relish, and passing me on the recipe. This isn’t her recipe, hers requires a glut of almost overripe tomatoes which I didn’t really have, although I’m sure at some point I will. Helping her make her famed Relish, and then recreating it later enabled me to understand a bit about how to make a good chutney. Which is.

The key to creating a good chutney, is layering different levels of spice and flavour, in order to preserve a glut of. whatever it is you have a glut of. I’ve eaten all kinds of sweet, tangy, and savoury spreads. the best always have a pleasing resemblance to their original main ingredient (s) , with a hint of sweetness, a tang of vinegar, and a layering of spices that intrigue the palette. I love to add chutney to a salad sandwich, or TLAT (Tofu, Lettuce, Avocado, Tomato sammie) or to layer onto a cracker with cream cheese (There are some really nice vegan ones out now! ) , or to give out as pressies at Christmas time.

Anyway, use this as an idea, something to inspire you to create your own version to use up that glut of tomatoes, or apples. carrots or chillis. Or a combo of all.

(I’m leaving this little image here from the original 2015 post— as a little reminder to myself how far my photography has moved on.. ! )

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