Boohoo, last post courtesy of Caribou and her amazing green thumbs (and green tomatoes). Thanks amazing friend!!
“I’ve tried this with both green and red tomatoes, so don’t discriminate against older, riper fruit! This recipe I found online (at the same New Zealand woman’s magazine that gave me the jam recipe). This was also the most popular of all the recipes amongst friends and the one I’ve made the most. The quantities listed here will not make enough, I suggest doubling it!
500g green tomatoes, chopped
1 onion, finely chopped
1 tsp salt
250ml brown vinegar (I used apple cider vinegar)
100g brown sugar
¼ tsp cinnamon
½ tsp ground allspice
3 cloves (ground in a mortar and pestle)
¼ tsp turmeric
2 tsp mustard (I used a grainy mustard)
Mix the tomatoes and onions with the salt and stand in a colander for 10 minutes so the salt can draw out any excess moisture.
Warm the vinegar in a pan then add all the ingredients including the tomato and onion mix.
Simmer until most of the moisture evaporates (if you can draw a spoon along the bottom of the pan leaving a track that doesn’t immediately fill with liquid, you’re good to go).
Prepare for a lot of love coming your way once people taste this one.
I had no trouble with it at all with this recipe.
If you use red tomatoes, they will give off more moisture but cook faster, falling apart to leave quite a smooth consistency. The green tomatoes don’t contain as much water, and take longer too soften, so that was slightly chunkier. If you are using green tomatoes but want a smoother pickle, chop them finely rather than roughly. “