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Green Tomato Chutney

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    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.

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    3 to 4 green tomatoes1 apple, peeled and cored1 yellow onion, peeled1 tsp (5 mL) sea salt1/4 cup (60 mL) golden raisins1 Tbsp (15 mL) organic cane sugar1 Tbsp (15 mL) cider vinegar1 tsp (5 mL) yellow mustard1 tsp (5 mL) lemon zest2 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

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    Green Tomato Chutney

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