Green Tomato Chutney
Timothy Hennessy, RHN, RNCP
Tomato plants love heat. Come late fall when they will no longer ripen on the vine the question arises, “What do I do with the green tomatoes"? Try this recipe. It’s a great accompaniment to cheese plates and grilled meats. Adjust the sweet/sour ratio to suit your taste.
3 to 4 green tomatoes
1 apple, peeled and cored
1 yellow onion, peeled
1 tsp (5 mL) sea salt
1/4 cup (60 mL) golden raisins
1 Tbsp (15 mL) organic cane sugar
1 Tbsp (15 mL) cider vinegar
1 tsp (5 mL) yellow mustard
1 tsp (5 mL) lemon zest
2 tsp (10 mL) fresh lemon juice
Coarsely chop tomatoes, apple, and onion. Combine in medium saucepan with salt; bring to a boil, reduce heat, and simmer for 10 minutes. Add raisins, sugar, vinegar, mustard, lemon zest, and lemon juice; return to boil, then simmer until thickened. Allow to cool before serving. Refrigerate or freeze in an airtight container.
Makes about 2 cups (500 mL).
source: "Glorious Tomatoes", alive #322, August 2009
