Another Side of Green Tomatoes
If you are anything like me, and live in Montreal, you have spent the last couple of days in parks, gardens, woods, taking in the beautiful sunshine and absorbing the lasts of vitamin D from every inch of your body besides your hand and face. How rare is it to have in the middle of October temperatures where our feet are not hidding in boots, yet one thing that is not rare in our gardens and markets are: beautiful, but not-there-yet green tomatoes.
As the season comes to an end, I am always puzzled with the question: “what do I do with my green tomatoes?” Perhaps some of you have great family recipes of green ketchup (if so, please send them along !),
I asked along and wanted something different. A friend sent me to this site for a green tomato chutney. Super simple (yougrowgirl even includes wonderful explanation on canning for you canners-to-be), I had all the ingredients in the house (besides shallots which I replaced by onions).
- 2 pounds diced green tomatoes
- ½ cup finely chopped shallots
- 3 apples, chopped
- 1 cup raisins
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 2 finely minced cloves of garlic
- 1 tablespoon finely minced fresh ginger
- 1 small hot pepper, deseeded and finely minced
- 1 teaspoon salt
Place all of the ingredients in a medium saucepan and bring to a boil.
Reduce the heat to medium and simmer until everything is cooked and the mixture has thickened. Stir regularly to keep it from burning in the pan.
Pour the chutney into hot, sterilized jars leaving half an inch of headspace and heat-process in a boiling water bath for 15 minutes. Makes about 4 cups.
I ended up doubling the recipes (and I still have tomoatoes ) and would recommand replacing the 2 cups of apple cider vinegar with 1 apple cider vinegar and 1 olive oil. Also, I would suggest cutting the apples in smaller chuncks.
Further recommendation: great album to make green tomatoes chutney : Another Side of Bob Dylan