Green Tomato Chutney

I know that the clock turned back. I know this is the first full week of November. I know that it has been extraordinarily warm with only one or two frosts and no deep freezes. So I believe there may well be some of you who still have some green tomatoes somewhere - on a window sill, in a paper bag to ripen or waiting to find some use other than compost.

Some time ago I posted a recipe for my grandmother’s green tomato pie. And, if you didn’t save or are a more recent reader of this column, I remind you that green tomato pie is much like apple pie. Treat the tomatoes as you would the apples and add a little more sugar. Use the same seasonings then bake as you would an apple pie. Even easier, make a green tomato crisp with an oat crumble on top.

I have another use for this end of season bounty; green tomato chutney. This has a savory aspect though sweet. It makes a great condiment for roast pork, ham or chicken. It can be served with eggs or even on a hearty slice of toast with butter. This is not my grandmother’s recipe, rather my own. My grandmother Bouteiller made a kind of marmalade or jam with green tomatoes and mixed in some currants and orange. The recipe needed a little tweaking by adding the savory elements of onion, garlic and vinegar. It’s easy to prepare with simple ingredients and process. It just needs a little time on the stovetop and a watchful eye so it doesn’t scorch.

GREEN TOMATO CHUTNEY
Makes about 5 cups

Ingredients:

• 1 tablespoon neutral oil, such as avocado or canola

• 1 cup diced red onion

• 1 large clove garlic, micro-planed or finely minced

• 1 tablespoon orange zest

• 2 tablespoons minced candied ginger

• 1 tablespoon mustard seed

• 1 teaspoon ground cardamom

• ½ teaspoon salt

• ¼ teaspoon black peppercorns, crushed

• ¼ teaspoon crushed red pepper flakes

• 2 pounds 1/2 inch diced green tomatoes

• ¾ cup apple cider vinegar

• ¾ cup apple cider

• 1 cup currants or raisins

• ½ cup raw cranberries

• 1 ½ cups light brown sugar

Method:

• In a heavy bottomed pot, heat the oil over a medium low flame

• Add the onion and garlic and sweat until wilted and translucent

• Add the orange zest, salt, ginger, mustard seed, black pepper, crushed red pepper and cardamom and lightly toast for a minute or so

• Add the rest of the ingredients and bring to a boil

• Turn the heat to medium low for 30 minutes, uncovered, stirring occasionally

• Reduce the heat to low and simmer for another 30 to 45 minutes or until it is thick and jammy

• Remove from the heat and cool to room temperature

• At this point the chutney can be stored in jars or other covered containers in the refrigerator for several weeks. This should not be stored in the pantry unless you can it under pressure using proper procedures

This is a great way to use what might otherwise be garden produce gone to waste. Easy to make, tasty and useful in so many ways. Don’t let those green tomatoes get away.

Enjoy!