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Catwad Tomatos Gwyrdd (Green Tomato Chutney)

Catwad Tomatos Gwyrdd (Green Tomato Chutney) is a traditional Cymric (Welsh) recipe for a classic chutney of salted green tomatoes, apples and sultanas in a pickling vinegar and muscovado sugar base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Green Tomato Chutney (Catwad Tomatos Gwyrdd).

prep time

25 minutes

cook time

75 minutes

Total Time:

100 minutes

Additional Time:

(+over-night salting)

Makes:

6 jars

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma un arall o’r ryseitiau ffermdy traddodiadol ar gyfer storio’r gormodedd terfynol o domatos anaeddfed fel siytni ar gyfer y gaeaf. Ynghyd â siytni mêr a siytni ffa rhedwr mae'n un o'r tri chyffeithiau yr oeddem yn arfer eu gwneud ar ddiwedd pob haf ar y fferm. Rysáit draddodiadol o fferm fynydd Gymreig, faint mwy dilys allwch chi ei gael?

Cynhwysion:

2½kg o domatos gwyrdd
500g nionod, wedi'i dorri'n fân
1 llwy fwrdd crwn o halen.
500g syltanas
500g o afalau coginio
500g o siwgr muscovado ysgafn
1/2 llwy de o bowdwr tyrmerig
1.14l finegr piclo sbeislyd

Dull:

Tafellwch y tomatos (gallwch dynnu'r crwyn os ydych chi eisiau, ond nid yw'n angenrheidiol [dydw i ddim yn gwneud hyn yn gyffredinol]). Haenwch y tomatos a'r nionod wedi'i dorri mewn powlen fawr gyda'r halen. Gadewch o'r neilltu dros nos. Y diwrnod canlynol, torrwch y syltanas yn ddarnau gan ddefnyddio cyllell fawr, finiog, yna pliciwch, craiddwch a thorrwch yr afalau. Cyfunwch y siwgr, tyrmerig a finegr mewn padell fawr a'i ddwyn i'r berw, gan droi i doddi'r siwgr. Ychwanegwch y syltanas a'r afalau a mudferwch am 10 munud. Hidlwch y tomatos a'r nionod mewn colandr (ond peidiwch â'u rinsio), yna trowch i fewn i'r badell a dychwel i'r berw. Lleihewch y gwres i fudferwi a choginiwch am tua 1 awr, gan ei droi yn achlysurol nes bod y cymysgedd yn drwchus ac yn fwydlyd. Rhowch y siytni mewn jariau wedi'u sterileiddio wedi'u cynhesu gyda chaeadau atal finegr, gan eu llenwi o fewn 1cm/½ modfedd i'r top. Sicrhewch fod yr ymylon yn lân, sgriwiwch y caeadau wedi'u sterileiddio a'u storio mewn lle oer am hyd at 6 mis. Unwaith y bydd ar agor, storiwch yn yr oergell a'i ddefnyddio o fewn tair wythnos.

English Translation

This is another of the traditional farmhouse recipes for storing the final glut of unripened tomatoes as a chutney for winter. Along with marrow chutney and runner bean chutney it's one of the three preserves that we used to make at the end of every summer on the farm. A traditional recipe from a Welsh hill farm, how much more authentic can you get?

Ingredients:

2½kg (6 lbs) green tomatoes
500g (1 lb) onion, finely chopped
1 tbsp (rounded) salt
500g (1 lb) sultanas
500g (1 lb) cooking apples
500g (1 lb) light muscovado sugar
1/2 tsp ground turmeric
1.14l (4 3/4 cups) spiced pickling vinegar

Method:

Slice the tomatoes (you can remove the skins if you want, but it's not necessary [I generally don't do this]). Layer the tomatoes and chopped onion in a large bowl with the salt. Leave overnight.

The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Combine the sugar, turmeric and vinegar in a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 minutes. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.

Reduce to a simmer and cook for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Spoon the chutney into warmed sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top.

Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 6 months. Once open, store in the fridge and use within three weeks.