Indian-Spiced Green Tomato
We have updated our Privacy Policy, effective May 25, 2018, to clarify how we collect and process your personal data. By continuing to use this website, you acknowledge that you have read and agree to the updated Privacy Policy.

Indian-Spiced Green Tomato

BY Lee Murphy

Indian-Spiced Green Tomato

Janis Nicolay

Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves
Lee Murphy

Recipe

This preserve is so versatile—sweet but with so much depth of flavor—that I guarantee you’ll find more uses than you’ll have enough jars for. - Lee Murphy

Yield
12 - 14
250 ml jars

Ingredients

  • 2 tsp fenugreek
  • 1 tsp nigella/kalonji seeds
  • 10 dried curry leaves
  • 1/2 tsp ground cardamom
  • 5 lb cored and chopped green (unripe) tomatoes* (You will need about 51/2 lb of whole tomatoes)
  • 4 lb (8 cups) sugar
  • 1/2 cup fresh lemon juice

Steps

  1. Using a spice grinder or a mortar and pestle, grind fenugreek, nigella and curry leaves to a fine powder. Stir ground cardamom into mixture.
  2. Combine green tomatoes, sugar, lemon juice and ground spices in a jam pot and bring to a boil over high heat. Remove from heat, cool and refrigerate overnight.
  3. The next day, bring back to a boil and cook to set at 220°F; check set on a cold plate (see page 16).
  4. Let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process 15 to 20 minutes.

Tips

  • Perfect cheese pairing: Cave-aged Gruyère
  • Other serving suggestions: On a fried egg, In curries
LEE MURPHY owns and operates The Preservatory and Vista D'oro Farms & Winery in South Langley, British Columbia, with her husband, Patrick. A... Read More