Green Tomato Chutney – Last of the Summer Tomatoes!
It may seem funny to still be writing about tomatoes! But here in the South we are lucky to have a long growing season. However, the first frost just hit the North Georgia Mountains a hour or two north of us here in Atlanta. And that means the farmers are picking the green tomatoes that are left on the vine.
Lucky for us because we now have an abundance at our local farmers markets and grocers. And I have a favorite Green Tomato Chutney recipe that I made last year. Friends have asked for more and I can’t wait to get more into my pantry. Great for adding to meats especially pork roasts, ham and maybe some of the left-over turkey later this month. Also amazing for vegetarians/vegans because it adds so much flavor to plain lentils that it’s all you need for a quick lunch or easy side dish.
This has an abundance of ingredients (don’t all chutneys?). I particularly like the sweet/sour combo of this one: the sweet yellow raisins and candied ginger against the red wine vinegar. The savory peppers and tart apples against the green tomato taste. Consider packing some of this batch into a few small 4-oz jars for holiday gifting – your friends will love you for it!
Green Tomato Chutney
Makes about 8 half-pint jars
4 pounds green tomatoes, cut into small chunks
1 pound bell peppers, seeded and chopped
4 hot peppers, seeded and chopped
1 pound onions, chopped
½ pound golden seedless raisins
3 pounds dark brown sugar (or organic sucanat or combination)
1 pound candied ginger, cut into fine pieces
2 Tablespoons pickling spice
1 teaspoon grated ginger or fresh preserved ginger
1 quart red wine vinegar
1 pound organic granny smith or other tart apple, cored and chopped into
small pieces (not necessary to remove skins)
In a large stockpot combine all ingredients except apples. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook for two hours or more, depending on amount of liquid. The mixture should thicken and get to a soft ball stage. Test by mounding a teaspoonful onto a saucer and cool. It will hold this shape when ready. Stir in apples the last ½ hour of cooking.
Pack into sterilized half-pint jars, bubble jars to remove air pockets, and wipe rims. Cap with two-piece lids, and process in boiling water bath canner for 15 minutes. Remove from canner and cool for 12 hours. Test seals after 1 hour and refrigerate any that haven’t sealed.