One afternoon last week, G and I finally pulled the remaining plants from our vegetable garden. It was a bittersweet moment. The sadness of losing the plants was tempered by the realization that we had harvested more than 250 ripe tomatoes this growing season! But when we harvested the tomatoes, there were plenty more green tomatoes left too. I started tinkering around, and came up with this green tomato chutney recipe that is a delicious spread.
Make this now and if you are a canner, you can can it for a Christmas gift. If you don’t can, this freezes well and can be thawed and presented as a gift at the holidays.
Green Tomato Chutney
2 teaspoons extra virgin olive oil
1 medium onion, diced
4 cups diced green tomatoes
1 small jalapeno, deseeded and minced
¼ teaspoon salt
¼ cup diced dried fruit (we used apricots, but raisins and figs work well too)
1 tablespoon grated ginger
2 tablespoons honey
¼ cup cider vinegar
¼ teaspoon curry powder
additional ½ teaspoon salt
In a medium stock pot, heat the oil to medium high and add the onions. Cook for 5 minutes or until they start to brown slightly.
Add the tomatoes, jalapeno and salt.
Bring to a fast simmer, then reduce heat to medium low or a slow simmer. Let simmer 30-40 minutes, or until all the liquid from the tomatoes has evaporated.
Add the dried fruit, ginger, honey, cider vinegar and curry powder. Let simmer 5 minutes.
Remove from heat. Add the additional salt, stir well and let cool.
Once cool, store in a glass container to freeze or will keep up to 2 weeks in the refrigerator.
Makes about 1 ½ cups chutney.