In this smoked salmon Benedict, rye bread and smoked salmon give the classic eggs Benedict a fresh spin. For up to an hour, the sauce can be left out at room temperature. Reheat gently in a double boiler when you’re ready to serve.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 128 |
| Yield: | 4 quarts |
Ingredients
- 2 pounds green tomatoes, chopped
- 1 pound cauliflower, chopped
- 1 ½ pounds onions, chopped
- 2 ½ pounds brown sugar
- 3 cups distilled white vinegar
- 1 ¼ cups all-purpose flour
- 2 ½ teaspoons ground turmeric
- 2 ½ teaspoons dry mustard powder
- 2 ½ teaspoons curry powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup distilled white vinegar
Instructions
- Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
- Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Reviews
We cut the qualities in 1/2 as its too much to make at one time for the average person. Found it a bit too sweet so cut the sugar down to 1/3 c Didn’t need to use any flour so also didn’t add the additional 1 c of vinegar called for. Added celery salt and double the amount of cloves to soften the sweetness. Omitted cauliflower as I was trying to make it similar to my mother who has an English background. Gave 3 stars as it required a lot of adjustments. In the end, it tasted good but still bit too sweet.
Used large yellow, roma and three colors of cherry tomatoes instead of green and increased all spices by about 30%. Next time iwill add chilli. Absolutely recommend this recipe.
Never made chutney before and all I can say it was very yummy, made a curry that was a bit bland put some of the chutney in it and it was very tasty.
Turned into lumpy large dumplings as it hit the simmering tomato mixture.
Simply perfect and glad to see it online. Did this in England and then in Michigan and then in Georgia. A few minor differences but basically the same Betty, very good my Dear.
I omitted the cauliflower. I also purred mixture before I added the flour/spice mixture. I also used apple cider vinegar instead of white vinegar.
this was too runny for my liking, so I took a good portion of the liquid off the top before canning and bottled it as a sweet and sour sauce. Turns out that the sweet and sour sauce was the most popular part in my household. However, friends who I shared the chutney with did like it and are hoping I’ll make it again if this year’s tomato crop doesn’t get the chance to ripen before frosts set in.
This is really good. All the adults who have tried it loved it. None of the kids (teens) will even taste it! But they won’t taste a lot of foods that are new to them! I made a lot of it and it will probably last into at least part of the fall/winter season.