im seeing GREEN

what started with a ‘do you think you can make me some pickled green tomatoes turned into one of the tastiest experiments in my kitchen to date!

REWIND:
last weekend the hubster was doing his usual lawn upkeep and has been on me for weeks about how my tomato plants are ‘invading his beautiful lawn’… i guess it got to the point where i could no longer just shrug it off with ‘well, that’s just the way the plants grow’ :0)

so, we (errrr, he) decided to pick some of the green tomatoes that were on the overhanging stems… and the anti-veggie-loving-husband amazed me again when he asked if i could pickle them for him, because supposedly, he LOVEs them?!?! {never ceases to amaze me, that one}

well… almost 8 pounds of pickled green tomatoes sounded to me like we’d pretty much be eating them every single day until we turned green ourselves! so i hit up the web for some help with what to do with all of these and came across THIS recipe that i put a bit of my own touch into

and boy o’ boy, i think i am now in LOVE with chutney (which btw, i actually had to look up what chutney even was, as id never had it… now i can’t stop using it for everything in the kitchen!)

talk about making lemonade out of lemons

mind you, it does look like ‘dog food’ (quoted from JC) but it tastes AMAZING… the combination of flavors, that i have never to this day put together, just melded so gracefully in the pot as it reduced away for hours on the stove

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Green Tomato and Apple Chutney

Ingredients:
3 lbs. green tomatoes
2 lbs. firm, tart apples
2 c. raisins, either dark or golden
1.5 c. diced onions
2 t. finely minced garlic (or shallots)
2 c. packed light brown sugar
1 c. granulated sugar
2 t. pickling or other fine non-iodized salt
1.5 c. cider vinegar, plus a little more if needed
3 to 4 T. finely minced fresh ginger, to taste
1.5 T. mustard seed
2 t. ground coriander
1 t. ground cinnamon
1 t. finely minced fresh hot red pepper

Directions:
1) Rinse and drain the tomatoes. Cut out the stem scars and any blemishes and cut the tomatoes into 1/2-inch chunks. Place the tomatoes in a preserving pan or heavy pot.
2) Peel, core and cut the apples into 1/2-inch chunks; add them to the tomatoes. Add the raisins, onion, garlic (or shallots), brown and granulated sugar, salt and vinegar. Mix the ingredients well and bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, uncovered, stirring it often, for 30 minutes.
3) Add the ginger, mustard seed, coriander, cinnamon and hot pepper. Return to a boil, adjust the heat and continue to cook the chutney uncovered at a slow boil, stirring it often, until it holds a mounded shape when lifted in a spoon. This could take hours depending on how many times you multiply the recipe and continue to taste it carefully, remembering that the balance of flavors will improve as the chutney mellows in the jar; add, if needed, more vinegar, sugar, and/or salt.
4) Ladle the boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece canning lids according to manufacturer’s directions and process for 10 minutes in a boiling-water bat. Cool, label and store the jars. Let the chutney mellow for a few weeks before serving.

ENJOY!

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2 responses to this post.

  1. Posted by Susan on 2011/09/20 at 12:45

    Can we borrow some for our Thanksgiving Table? You’re great-grandmother Julia would be right beside you making this… as I was at her side as a little girl!

    -Susan

    Reply

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