Green tomatoes are the silent stars in many chutney recipes, a base ingredient mixed with other fruit, vegetables and spices. Healthy tomato plants continue to produce crops into the Autumn. Without warmer temperatures to ripen the tomatoes, they remain green. Following an annual pattern, I have green tomatoes languishing in a bowl, the last picking from the greenhouse. This year I’m using them to make mincemeat. As the festive season draws nearer, make it now and it will be mature and ready to fill pies and tarts, or give as a gift.

Mincemeat Recipe

Makes 2.2kg

675g green tomatoes
675g cooking apples
125g suet
1 medium orange ( rind and juice)
1 large lemon ( rind and juice)
125g candied peel
225g seedless raisins
225g currants
5ml salt
10ml ground cinnamon
2.5ml ground nutmeg
2.5ml ground cloves
75ml cider vinegar
500g soft brown sugar
75ml rum

1) Wash the tomatoes, remove the stem and blossom ends. Mince or chop finely. Place in a pan and cover with cold water. Bring to the boil and boil for 5 minutes, to remove most of the green colour. Drain.

2) Peel and mince the apples. Mince the raisins, currants and candied peel. Add the tomatoes, apples, dried fruit and the rest of the ingredients, except the rum to a large pan.

3) Mix well, bring to the boil, reduce the heat to a gentle simmer and cover the pan. Cook until thick, about 30 minutes. Add the rum.

4) Pot the mincemeat into warm jars and seal with waxed discs. Cover with cellophane when the jars are cold.
Store in the fridge. Eat within a year.


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November 12th, 2015|Tags: , , |