Bearing plenty of green fruit, tomato plants are never ready for the end of the growing season. While some of this bounty will ripen indoors, some of it is too immature and will never turn ripe. Which leaves the cook with the question of what to do with all the green fruit.
Below is a recipe for a batch of Green Tomato Chutney, invented out of just this kind of necessity. The recipe may be doubled or tripled. It may also be frozen if more is made than can be consumed or given away within three weeks.
What Makes a Chutney?
Just what is a chutney, anyway? How does it differ from a jam or a fruit conserve? A jam is a preserve of crushed fresh fruit that contains sugar. A conserve is a jam-like condiment that contains more than one type of fruit, sugar, and often spices.
A chutney (from the Hindi “chatni”) is a spicy mixture of jam-like consistency consisting of fruit and/or vegetables, sugar, spices, and vinegar. It can be very hot with peppers, entirely mild, or somewhere in between. Chutney can be smooth or chunky, cooked or uncooked.
The amount of heat provided by hot peppers can be adjusted in the below depending upon the heat of the fresh pepper, or according to taste. Dried red hot pepper flakes may be substituted, with 1/2 teaspoon – or less, for the timid – being a good starting point when working with such a substitution.
Like many chutneys, this one is delicious anywhere jam or relish would be appreciated. It’s wonderful along with hot or cold roasted or grilled meats, and marvelous on a sandwich instead of mayonnaise. Served with sliced bread or crackers, it’s a wonderful accompaniment with cheeses such as a ripe cheddar or fresh goat. Even spread on plain toast, it will bring memories of the lovely summer of fresh, fully-ripe tomatoes, lending a noble purpose to their green cousins.
Green Tomato Chutney
- 1 lb green tomatoes, 1/4" dice
- 1/3 cup golden raisins
- 1 granny apple, diced 1/4"
- 1 cup sugar
- 3 tablespoon diced crystalized ginger
- 1 tablespoon fresh minced fresh hot pepper (such as a jalapeno), or to taste
- 1/4 cup apple cider vinegar
- 1 cinnamon stick
Cook uncovered over medium heat, stirring occasionally. Cook until it reaches the desired jam-like consistency. Reduce heat to low toward the end to prevent scorching. Refrigerate until used – consume within 3 weeks. (yields approximately 1.5 cups)
Related Links
Garden Fresh Sliced Tomato Pizza (a great way to highlight the green tomatoes that do ripen)
Making the Most of the Fresh Basil Harvest (another unusual idea for the end-of-season harvest)
Spicy Apple Chutney (try green tomatoes instead of apples in this recipe)
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