Is this a familiar sight in your garden right now? Summer came late to Seattle, and as a result we have green tomatoes ... lots of them. I usually have only a few left at the end of the season so I just toss them in a paper bag to ripen in a cool spot. This year, I decided it was time to make something with these green beauties. I’m familiar with fried green tomatoes (and loved the movie by the same name!), but wanted to discover a new way of enjoying them. Enter chutney!
At the library, I recently found a book called Preserved. The title says it all. The authors share techniques and recipes for preserving food by salting, drying, smoking, pickling, fermenting, freezing, canning, or using sugar or alcohol. Chutney falls under the sugar category, along with jams, jellies, curds and compotes.
This green tomato chutney is adapted from a recipe I found in Preserved. The house smelled warm and spicy while the chutney simmered on the stove, and although chutney’s flavor improves over time, we found it to be delicious right out of the pot. I’ve tucked a jar away to taste in a month, and have one open in the fridge to eat now. With the green tomatoes and apples in this chutney, it’s a very autumn-like condiment.
I can also tell you that the chutney makes a marvelous lunch when slathered on hearty bread with a thick slice of sharp cheddar cheese, eaten by a window dripping with rain drops. It would also be a welcome addition on your holiday table.
Green Tomato and Apple Chutney
Adapted from Preserved
By Nick Sandler and Johnny Acton
Makes 2 pints
1 1/2 pounds green tomatoes, cut into 2 inch chunks (or halved or quartered if smaller)
Olive oil to drizzle
1 1/2 pounds apples, cored and cut into 1 inch chunks (you can leave the peels on)
2 inch piece of fresh ginger, peeled and very finely chopped
1 medium onion, diced
1/2 cup malt vinegar
3/4 cup cider vinegar
1/4 cup balsamic vinegar
8 ounces brown sugar
6 small dried chiles
1/2 cup currants
1 tablespoon mustard seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Turn on your broiler and raise a rack to the top shelf in your oven. On a rimmed baking sheet, toss the green tomatoes with a little bit of olive oil. Broil them until they begin to blacken at the edges and turn golden, stirring a couple of times. Remove from the oven.
In a large pot, mix together the rest of the ingredients and add the green tomatoes. Stir to combine. Bring the mixture to a boil and then lower the heat and simmer for 2 hours, stirring occasionally. I covered my pot for about 1 1/2 hours, then uncovered and mashed the tomatoes and apples a bit. I kept the pot uncovered to thicken more for the last half hour. Watch to be sure it doesn’t begin to stick or burn on the bottom. Lower the heat if necessary.
When cool, ladle into 2 pint jars and cover. The chutney will keep in the fridge for up to 3 months unopened, and 6 weeks once opened.
