My first ever tomato plants have succumbed to blight. I'm recuing the
green ones to try and ripen, and of course keeping an eye on them to see
if they go brown due to the infection. However, I was intending to make
some green tomato chutney with some of them. Is this a bad idea if I don't
know whether the toms themselves have got the blight bug in them?

"C Coward" wrote in message
...
My first ever tomato plants have succumbed to blight. I'm recuing the
green ones to try and ripen, and of course keeping an eye on them to see
if they go brown due to the infection. However, I was intending to make
some green tomato chutney with some of them. Is this a bad idea if I don't
know whether the toms themselves have got the blight bug in them?

It wouldn't bother me, the cooking process would kill anything in them and
if you only use the green parts the flavour won't be affected.

I have no experience of using brown bits :-)

Mary

"Martin" wrote in message
...
On Mon, 3 Sep 2007 11:56:49 +0100, "Mary Fisher"

wrote:


"C Coward" wrote in message
...
My first ever tomato plants have succumbed to blight. I'm recuing the
green ones to try and ripen, and of course keeping an eye on them to see
if they go brown due to the infection. However, I was intending to make
some green tomato chutney with some of them. Is this a bad idea if I
don't
know whether the toms themselves have got the blight bug in them?

It wouldn't bother me, the cooking process would kill anything in them and
if you only use the green parts the flavour won't be affected.

I have no experience of using brown bits :-)

Cooking processes don't kill toxins.
--

Martin

It's not a toxin though, the brown bits just wouldn't be nice, ok with the
green

I should think it would be fine. Don't think there's much chance of you
catching blight after eating it ;o)
Mel.


"Robert (Plymouth)" remove my other
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"Martin" wrote in message
...
On Mon, 3 Sep 2007 11:56:49 +0100, "Mary Fisher"

wrote:


"C Coward" wrote in message
...
My first ever tomato plants have succumbed to blight. I'm recuing the
green ones to try and ripen, and of course keeping an eye on them to
see
if they go brown due to the infection. However, I was intending to make
some green tomato chutney with some of them. Is this a bad idea if I
don't
know whether the toms themselves have got the blight bug in them?

It wouldn't bother me, the cooking process would kill anything in them
and
if you only use the green parts the flavour won't be affected.

I have no experience of using brown bits :-)

Cooking processes don't kill toxins.
--

Martin

It's not a toxin though, the brown bits just wouldn't be nice, ok with the
green