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Green Tomato Chutney


    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


    Green Tomato Chutney




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