By Lyn Funnell
The first time I heard of Fried Green Tomatoes was when I watched the film Fried Green Tomatoes in the Whistle Stop Café. Then I got to eat them in BB King’s restaurant in Beal Street, Memphis.
I make them every year now from the tomatoes grown in our garden and they’re one of our favourite meals. And they’re so easy.
Fried Green Tomatoes.
1 egg, beaten
Flour.
Oil
Slice the tomatoes. You’ll probably get 4 slices per average-sized tomato.
Dip them in the beaten egg, and then into the flour, pressing them down to coat the slices well.
Fry them in hot, shallow oil, turning them over when crisp and golden.
The tomatoes will be crisp on the outside but juicy inside. Lovely!
Green Tomato Chutney
Do prepare all your ingredients before you start cooking as it does take quite a long time to peel and chop everything.
You don’t need to be completely accurate with the amounts. I topped up the green tomatoes with ripe ones. And as I didn’t have marrow, I used pumpkin.
I used 10 jars. Traditionally you wash them and heat them in the oven to kill any germs or bacteria. I wash them by hand, then I wash them in the dishwasher.
3lb green tomatoes
1lb apples
1lb marrow
1lb onions. I used both brown & red onions
4ozs dates, stoned
8ozs sultanas. I used mixed fruit & less than 8ozs.
2lb soft brown sugar
1 tsp salt
¼ tsp cayenne pepper
1oz root ginger. I had ginger paste.
1oz mustard seeds. I didn’t have any so I used pickling spice.
1pt malt vinegar.
Peel & chop all vegetables & fruit. Place them all in a large saucepan and stir everything regularly.
The amount will reduce down.
Cook for around 2 hours, or longer if the veg is still hard and there’s still a lot of liquid.
When it’s thickened, leave to stand to cool slightly for a few minutes, then using a hand mixer, mix it up until smooth.
Pour it into jars. It will thicken as it cools, and it improves over the weeks.
I got 10 jars!
