Green Tomato Curry Recipe (of sorts)

The green tomato curry recipe . . I watched a video of (That 1870’s Homestead) and copied what she was doing, then I read a bunch of other recipes and tweaked the recipe a little. It isn’t really a recipe – just my notes that may or may not make sense to any of you. This recipe makes A LOT! It’s what I used for canning so I hope you can decipher my thoughts, cut the recipe down to a better size for you.

Green Tomato Curry for Canning:

¾ cup butter
6 cups onions
Saute onions in butter for a few minutes, then add 18 quarts of green tomatoes (or to the top of the roaster)

Spice Mix: Add the following to the roaster.

2 T. Turmeric
10 T. red curry powder
6 – 8 curry leaves
3 T. cumin
3 T. coriander
2 tsp. salt

To a skillet, add 2 T. butter. Once butter is melted add 1-1/2 T. mustard seed, 1 T. fenugreek. Stir to toast. Seeds will begin popping. Add 4 – 5 broken chili peppers and 6 – 8 curry leaves. Continue to stir for a few minutes, then add this mixture to the roaster.

Stir in 1/2 cup brown sugar. Simmer on low to low/medium (275 on my roaster) til it’s looking thick and well blended. It takes about 1-1/2 to 2 hours.

If it looks like it needs more liquid, add up water as needed. (I added 2 to 2-/12 cups of water)

Add 2 – 3 T. lemon juice.

THIS IS NOT AN APPROVED CANNING RECIPE! If you want to risk it, do so at your own risk.

When it’s time to cook and serve this, I brown chicken (cut up chicken breasts) or shrimp in a skillet. If using shrimp, I will remove them from the skillet, add veggies – anything you want! I add some or all of these, depending on what I have – yellow squash, zucchini, butternut squash, red or green bell pepper, mushrooms, carrots, grated ginger (or chunks that can be removed before serving). I will usually add several cayenne peppers. I just make a slit in them to let all the flavor out, then remove them before serving.

I add a pint of the canned curry and a can of unsweetened coconut cream.

Right before serving, toss in a handful of fresh basil leaves. We have always had this over rice but with the low carb diet, we’ve been using cooked, hulled barley and we like that better than rice.