Kelvin Grove Farm

  (Calhoun, Georgia)
Kelvin Grove Farm
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Tomato Curry

Tomatoes are still the hot topic here.  Fortunately, it's the eating part now.  Romas are definitely the way to go here in N. Georgia if you want to can LOTS of tomatoes.  Once we'd reached our goal for sauce, stewed, spaghetti, chili, and ketchup, it was time to experiment.  One weekend we had indulged in a visit to an Indian restaurant.  Divine!  Of course, I set out to make my own curry and with lots of tomatoes on hand....the rest is history.  Last week we opened a jar of Tomato Curry and baked some chicken breasts in it.  Also Divine!  It's a little late for tomatoes, but there is next year (and the Romas have set a new crop that are the size of bouncy balls now) to try this one for yourself.  I intend to at least double what I made this year.  The curry spices take a little time and expense, but a little goes a long way.  I adapted my recipe to suit my family and you could do the same.  It's not a hot curry, but it is full of flavor.  Plus, I wasn't sure how much the hot peppers would heat up the tomatoes as they sat in the jar.  Anyway, here's the recipe.

Spice Mix

Grind together:

6 cloves

4 tbs corriander seeds

2 inches of cinnamon stick

4 pieces of a star anise

1 tsp black peppercorns

2 tsp fennel seeds

4 tbs cumin seeds

Once ground add and mix well:

1 tbs kosher salt, no iodine

2 tsp red pepper flakes

2 tbs ground ginger

4 tbs ground tumeric

2 tsp ground mace

2 tsp ground ardamon

2 tsp freshly grated nutmeg

Add to 10 quarts of peeled, cored, and quartered tomatoes.

Simmer vigorously for 15 minutes.

Pour into quart jars, add 2 tbs lemon juice to each jar.

Process in hot water bath for 40 minutes.

The flavor needs time to blend and mellow.  Allow about 1 month for this.

 
 
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