banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Green Tomato Chutney

    Share

    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.

    Advertisement

    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

    Advertisement

    Green Tomato Chutney

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.