Vignette Issue 10...
Chutney and News...

Do You Have A Spectacular Chutney Recipe???

It's Easter. Am I thinking about Easter Eggs? No, I'm thinking about Tomato Chutney. Why? Well I'm not having an Easter Break as such but working on Issue 11 of Vignette (10 is at the printer and I am busting for it to arrive and you will know the minute it arrives here!!). Soooooo why am I thinking about chutney? Because in Issue 11 I have a zucchini slice recipe (perfect for when the girls come over for a Sew-In) but, well, every zucchini slice needs a tomato chutney:

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It seems all my old recipes are just not quite right. Then I thought of you. Do you have a tomato chutney recipe? If you do and would love to see it in Vignette Issue 11 then be part of this give away. Email me the following to be in it:

1. Your most favourite original tomato chutney recipe that you are willing to have published in Vignette magazine.

2. The story of your tomato chutney recipe (about 25-100 words). For example: it's a family recipe and we make it every year..., this was my Mum's recipe and it was always served at Easter with..., etc.

3. A photo of yourself if you would like that published.

4. Your story (25-100 words) if you would like that published. For example: I'm a Quilter from Quilt Creek in Western Australia. I love spending my spare time in the vegetable patch....,etc.

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The winner will receive a years subscription to Vignette magazine (issues 10, 11, 12 & 13) for themselves and five friends. Of course you'll want to do a little bit of showing off being published and everything so I will throw in five extra copies of Issue 11 so you can share the love of your very special tomato chutney recipe.

All entries need to be received by Friday 12th April 2013.

Off you go now and grab out that recipe folder!

Leanne Beasley xxx

 

Comments

Sharon Kimball

I had so many tomatoes from the garden that I decided I must make a relish or a pickle. My recipe turned out to be a version of both and it went like this.
4 kg ripe tomatoes, skins removed. You do this by boiling the tomatoes until the skins crack (you can actually see it) then pour them into another bowl with iced water. Skins come away without any effort at all. Finely chop tomatoes with 2 kg onions and 1 whole chopped cauliflour without the stalk. Cover with vinegar approx 750 ml, 1 to 2 cup(s) of brown sugar,1/4 cup salt and bring to boil then allow to simmer. Add 3 tsp each of curry powder, mustard powder and tumeric. Thicken your relish with 3 tbls cornflour mixed into a paste with some cold water. Taste at this stage and season adjust vinegar/sugar as you like. Pour your relish into jars that you have just removed clean from the dishwasher. I cant say its an old family recipe because it is the first time I made it but there is only one jar left in the fridge and we have really enjoyed it on everything from ham, sausages, steak and scrambled eggs. A very versatile relish.

Linda Collins

HiLeanne,
l have a tomato and capsicum chutney that is simply wondeful. Its from a recipe book, that l have made a few changes to. Its a well loved recipe by my family and friends who love to receive a jar and often ask for the recipe. If that qualifies, let me know by return email and l will send it and the other requirements to you.

Robyn of The Rat

My father's recipe is to die for. Will dig it out for you. It requires green tomatoes, so they need to be home grown. We would always find that by now, the tomatoes wouldn't ripen and he would harvest them to make his own and it is fabulous!

Sue Atkinson

Tomato Relish Recipe.

By :- Gwinneth Ivy Baylis.

3kg. Ripe Red Tomatoes - 2 Tablespoons Curry Powder
1kg Brown Onions. - 2 Dassertspoons Mustard Powder
1/2 Cup Salt. - 3 Tablespoons Corn Flour
3 1/4 kgs. Sugar

Skin tomatoes by pouring boiling water over them, then cold water. Dice tomatoes. Dice onions finely. Add salt, cover with water and stand it overnight.

Next morning, pour off brine through a sieve, put into a large pot and almost cover the tomatoes and onions with white vinegar.
Bring it to the boil, then add sugar, stir well. When mixed in, mix the curry powder, mustard powder and corn flour into a pasts in a small bowl or cup with a little cold vinegar. Stir into mixture till it thickens. Simmer everything together for 1 hour. When finished simmering, turn off heat. add :-
1 teaspoon Mace
1 teaspoon white pepper
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1teaspoon ground nutmeg
1 teaspoon ground ginger
Stir well and put mixture into sterile bottles and seal.

Enjoy!
Here is the recipe from our Mum.
My sister makes this Tomato Relish every year, it is by far the most delicious relish ever. No extra strong flavours just beautifully blended flavours.
My sister and I are both quilters and I think this is the first time she has shared Mums recipe.

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