Last week I got three small green tomatoes from my CSA. The first word that came to mind was of course "fried". I tried fried green tomatoes (and green tomatoes actually) for the first time last winter when B and I road tripped from Virginia to South Carolina. This quinessential southern dish was alright but it didn't leave a particularly strong impression. Or perhaps I was just too busy eating biscuits and fried chicken. Either way, I had no intention of turning those three green orbs into fried green tomatoes. What to do?
While checking out new cookbooks to add to my collection, I came across Lara Ferroni's website for her book Doughnuts. Her cookbook did not interest me much but her recipe for green tomato chutney certainly did. I had my first taste of chutney a few years ago on a flight from London Heathrow. They served us sandwiches of crumbled Wensleydale cheese and carrot chutney. Sure I've seen chutneys before at grocery stores, gourmet boutiques, and farmers' markets. But I always looked at them with suspicion. I grew up associating preserves with fruity jams and jellies. Savory and spicy? I was absolutely intrigued with just one bite into that sandwich. I spent the rest of my trip looking for carrot chutney to no avail. That introduction to chutneys made me long for exploring a whole chapter of culinary delight I know little of.
I used Ferroni's recipe as inspiration for my version of green tomato chutney. I scaled down significantly since I only had little over half a pound of green tomatoes. I absolutely love the complex mix of sweet, savory, tart, and spicy in this chutney. Aside from some chopping, it is easy to prepare. Since my batch only yields a 500mL container, I don't bother with proper canning. Simply store the chutney in the fridge and spread it on crackers for a quick snack. Better yet, let me grab some multigrain bread and Wensleydale cheese. I think it's time for a sandwich!
Green Tomato Chutney
yields 1 500mL jar
Ingredients
- 300g green tomatoes, chop to 1 inch chunks
- 1 large tart cooking apple (I used Cortland), cored but don't peel, chop to 1 inch chunks
- 2 shallots, quartered and sliced
- 2 inch piece of ginger, peeled and finely minced
- 1/2tsp mustard seeds
- 1/4tsp allspice
- 1/2tsp fine sea salt
- 1/4tsp freshly ground black pepper
- 1tbsp honey
- 75g dark brown sugar
- 80mL apple cider vinegar
- 1 small jalapeno, seeds removed, halved and thinly sliced
- 30g raisins
- 1 500mL glass jar
Method
- In a small saucepan, put in all ingredients except for jalapeno and raisins. Cook over medium heat so it's a bit more than a simmer but not quite boiling. Stir every now and then to ensure even cooking and it doesn't stick to the pan. Cook for 30 minutes. The tomatoes and apples will soften but not completely broken down.
- Add jalapeno and raisins. Keep cooking for another 30 minutes.
- In the mean time, sterilize your glass jar by heating it in boiling water for about 10 minutes.
- When the chutney finishes cooking, the cooking liquid would probably reduced by half and a little syrupy. Taste and adjust seasoning. Add a bit more brown sugar, salt, or spices to your taste.
- Fill the prepared glass jar and screw on the lid. Cool to room temperature before storing in the fridge. Let the flavour meld for a couple of days before serving.
