January 2, 2009 at 2:39 am #246486
We live in a neighbourhood with a large Macedonian and Greek community. So at around this time every year we have a lot of little old ladies trundling up to our front do with fresh produce from there gardens (what I like most about living in this suburb).
Anyway I was just wondering if any one had any good ways to use/preserve the abundance of tomatoes and chillies that are piling up on my bench before the doorbell rings again.:DJanuary 2, 2009 at 2:58 am #386164
Bung the tomatoes in the freezer whole until you figure out what to do with them.
Preserved ChilliesJanuary 2, 2009 at 3:06 am #386165
Any good receipes for tomato chutney?
How do you preserve chillies?
Sorry should have said I was looking for something a little more detailed on how to do these things.
Dont have any room in the freezer as only have a very small one.January 2, 2009 at 3:25 am #386166
Did you check out our recipe section??:D
I.January 2, 2009 at 5:03 am #386167
Yep and was thinking of giving the chilli relish a crack but the missus suggested i post a quick thread first to see if anyone had any other suggestions.:shrug:January 2, 2009 at 12:07 pm #386168
you can always make bottled pasta sauce- 5 kg tomatoes, 5 onions, 2 capsicums. cook onion first and add whatever herbs/ garlic take your fancy. bung in the rest of the ingredients and simmer until saucey. bottle up with 1/2 tsp citric acid in the top and keep in the pantry. we love this with pre prepared meatballs we have in the freezer for those cant-be-bothered-cooking nights.January 2, 2009 at 12:13 pm #386169
Easiest way to preserve chillies is to pack them into a dry sterile jar and pour olive oil over them. You also then get chili oil which is handy for cooking when you can’t be bothered chopping chillisJanuary 2, 2009 at 12:56 pm #386170
This is my favorite recipe for tomato chutney.
1.5kg red tomatoes, coarsely chopped
5 garlic cloves, crushed
2 white onions, finely diced
1 red capsicum, finely diced (seeds removed)
475ml cider vinegar
150g raisins, cut in half
8 whole cloves
2.5 teaspoons chilli powder
5 small red chillies, finely diced
half cup lime juice (or lemon juice)
half tbs ground cumin
2 tsp salt
1 cinnamon stick, broken in half
2.5 tsp fresh ginger, grated
■Place the chopped tomato, garlic, onion and capsicum into a large saucepan and slowly bring to the boil. Stirring occasionally, simmer for 20-25 minutes.
■Place the remaining ingredients in a bowl and mix well to combine. Add to the tomato mixture and mix with a wooden spoon. Continue to simmer for 1.25 hours, stirring occasionally.
■Take off heat, remove cinnamon stick halves and spoon into hot, sterilised jars. Seal.January 2, 2009 at 2:03 pm #386171
You can string up a whole lot of chillies with a needle and thread. Leave a little gap between each chilli and hang the whole lot in a dry, airy place. When they are kind of crispy they can be packed into an airtight jar. Discard any mouldy ones.January 3, 2009 at 5:15 am #386172
You can pop chillies in the freezer if you have too many and use them later in the year.
I recently made sweet chilli sauce….really easy and oh my it tastes great! Will post recipe if you like.
When our tomates ripen we’re planning on sundrying a whole lot….March 12, 2014 at 8:41 pm #386173
It would be wrong not to make some ajvar or kiopooluMarch 14, 2014 at 7:06 pm #386174
Kasundi – this is hot and delicious, the kids ask for a jar just about every time they visit!
90g black mustard seed
250g fresh ginger
500ml malt vinegar
60gm green chillies (red would be fine too)
2 kg tomatoes
250ml oil (sunflower or grapeseed was what he original recipe said)
60g chilli powder
250g brown sugar
mince garlic, ginger and chilli with 50ml vinegar, set aside.
heat oil until very hot, add mustard, turmeric, cummin and chilli. stir continuously nd cook for about 5 minutes
Add garlic, ginger and chilli mix, cook another 5 minutes
Add tomatoes, salt, vinegar and sugar – cook at a simmer for 60-90 minutes.
It does take a lot of spice, I buy bulk via mail order from 2 Brothers Foods in WA.
You must be logged in to reply to this topic.