Someone will probably remind me that I say this about everything I can but Green Tomato Curry is one of my favorite things I’ve canned. I will admit that my canning storage system here is not good – just not good at all. I have plenty of room but I don’t have a good set up. In MO the first time, I had metal shelving units and was able to keep all my jars on those shelves. The basement had a large L shaped safe room. It was probably 30′ long and maybe 8′ wide and then at the end was a room that was about 12 x 12 – all totally underground and totally concrete. It was the best place for storing canned goods. In Texas, I had those same metal shelves and I had two 8 x 16′ closets in the sewing room and the jars stayed in one of those rooms. Here, I have zero shelves so all my jars of canned food are stored in their original boxes and stacked 5 or 6 deep. There are some in the storage room (where the shelves are set up for growing microgreens and plants under grow lights), the freeze dryer is in there and there are shelves that are meant to hire huge totes but I have things like toilet paper, paper towels, laundry detergent, Ziplock bags, extra rolls of foil, parchment paper, plastic wrap, etc. There are stacks of jars in the sewing room. There are stacks of jars in the downstairs garage. They’re everywhere. There’s no rhyme or reason to why there’s some chicken in the sewing room; some chicken in the storage room, some chicken in the garage. I told Vince . . no more meal planning. I’m going downstairs grabbing a jar and whatever I grab is what we’re having. He wouldn’t even care . . just so there’s food on the table.
When I was moving everything to clean up the oil in the storage room, I found a whole case of Green Tomato Curry. I knew there was some; didn’t know where; and hadn’t taken the time to look for it so I was happy to find it.
There was a big chicken breast in the fridge so the green tomato curry was the perfect dish to use up one jar of sauce. Here’s what I used:
Front row: Carrots; ginger & cayenne pepper; red bell pepper
Middle row: Yellow squash, purple onions, chicken
Back row: Zucchini, jar of Green Tomato Salsa and a can of coconut cream
We ate it over cooked hulled barley and it still rates as one of my favorite recipes!
At this house, GT means Georgia Tech. Vince came upstairs and said “What smells so good?” I told him “I found this famous recipe for Georgia Tech Curry!” and showed him the jar. He kinda frowned and said “Never heard of it but it sure smells good!” I laughed and told him it was Green Tomato Curry. Honestly . . sit down, folks! He then said “Where did you get the green tomatoes?” Hmmm . . someone seems to be planting, tending, harvesting and canning tomatoes in our back yard every year!! 🙂
Helen says
Was this actually green tomato salsa or green tomato curry? How did you prepare it for eating? Would it be good over rice? Please share your recipe if you would. Thanks!
judy.blog@gmail.com says
It’s a curry. It’s a recipe I cobbled together from several recipes I found online and from what a lady was making in a youtube video. My recipe makes about 20 pints. I’ve served it with chicken or shrimp. I brown the chicken, then add a variety of veggies (you saw in the blog post what I added today). Sometimes it’s just mushrooms and onions. Then I add the jar of curry that I made and canned and one can of unsweetened coconut cream. That’s it. We had been serving it over rice but since Vince is on a low carb diet, we had it over barley tonight.
Cilla says
Would you share your recipe for green tomato curry please. I’m a curry fanatic. Thank you.