Green Tomatoes Suite.....

Frank kept his promise, so here goes with the Green Tomato Relish!

GREEN TOMATO RELISH

1.5 kgs green tomatoes

2 large onions

½ tsp salt

1 tbsp Dijon mustard

1 tbsp garam masala

½ tsp cayenne pepper

1 tsp mustard seeds

pinch of ground cloves

pinch of ground turmeric

100ml cider vinegar or white-wine vinegar

100 g sugar

1 tsp cornflour

Thinly slice tomatoes and onions, then put all ingredients except cornflour into a large non-reactive stockpot.  Bring to a boil, then lower heat and cook, uncovered for 1 ¼ hours.  Mix cornflour to a cream with a little water.  Remove a ladleful of hot liquid from pot and add to cornflour cream.  Stir, then quickly return mixture to pot, giving it a good stir so that liquid thickens evenly.  Cook for 15 minutes, then spoon into hot, sterilized jars and seal at once.  Store in a cool, dark place for up to 1 year.

……….and if you still have some green tomatoes left – Fried Green Tomato

Dip thickly sliced green tomato into lightly whisked egg and then polenta and fry in olive oil until golden and crunchy.  Great with anchovies, bacon or sausages, or just as they are!

Enjoy and greetings to y’all from sunny & Springy Daylesford in southern Australia.

Frank