Turn your crops into condiments and seasonings Part 5:
To ma t o Chu t ne y by Theresa Siebert
Y
ou can earn more for your produce than the current market prices. If you add value to your produce by processing and packaging it, you can increase your profit by selling processed condiments at higher prices. In the previous edition of this series we covered peach chutney. This month the focus will be on tomato chutney. Chutney is a sweet, tangy condiment that is served with curries, hot and cold meats and savouries. Tomato chutney may be prepared from both green and ripe tomatoes, along with onion, sugar, vinegar and various other ingredients, including spices. It is packaged in glass bottles and has a shelf-life of several months at cool temperatures. For green tomato chutney, the tomatoes are picked at full size, just prior to it turning colour. It should be free from rot and disease. Minor blemishes can be tolerated as these are easily trimmed away. When ripe tomatoes are used, the tomatoes are picked in the firm-ripe stage. Selective hand picking enables the fruit to be sorted in the field. Any sunburnt, overripe and infected tomatoes are discarded. Peeled, chopped onion, brown sugar and vinegar are basic ingredients of any chutney. Peeled, chopped apples (preferable Granny Smith) and sultanas are popular additions to tomato chutney. A wide selection of spices can be 26
added. Green tomato chutney favours the addition of mustard, cinnamon, cloves, cayenne pepper, chillies, and garlic. Ripe tomato chutney blends well with allspice, curry powder, garlic, chilli powder, cinnamon, ginger, and cloves. (Please consult recipe books for precise chutney formulations.)
It is always better to wash the tomatoes before using them in a recipe, especially if the tomatoes are soiled or have been sprayed with chemical pesticides. Washing takes place in a water bath with the assistance of soft brushes. Peeling tomatoes are easy to do when following this simple hint. Processing tomatoes into tomato chutney can increase your profit. Photo: Pixabay.com.
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