After using all the good-size tomatoes, you are usually faced with a few bags of tiny, hard fruit. This recipe is perfect for using up those oddballs. It makes a wonderful sauce to serve with ham, turkey, pork and roasted chicken. Sweet and tangy is always a good counterpoint to rich, roasted meats.
Another great way to use chutney is on grilled cheese sandwiches; layer the chutney between the bread and cheese. Such a concoction almost might make you forget that the chutney heralds the end of home-grown tomato season.
Make Ahead: The cooled chutney can be refrigerated for up to 1 week, or frozen for up to 6 months.
Yield: Makes five 8-ounce jars
- 1 3-inch cinnamon stick
- 1 teaspoon whole black peppercorns
- 2 tablespoons pickling spices
- 3 pounds green tomatoes
- 2 medium Granny Smith apples, peeled, cored and chopped
- 2 large sweet onions, chopped (4 cups)
- 1 cup golden raisins (may substitute dark raisins)
- 1 cup sultanas (raisins made from green grapes) (may substitute golden raisins)
- 3 medium cloves garlic, minced
- 2 small serrano chili peppers (not seeded), stemmed and finely chopped
- 1 2- or 3-inch piece peeled ginger root, grated (1 tablespoon)
- 2 cups malt vinegar
- 1 cup packed light brown sugar
Have ready a large square of cheesecloth, a length of kitchen twine and clean, sterilized 1/2-pint jars with new bands and lids, or heatproof plastic containers.
Wrap the cinnamon stick, peppercorns and pickling spices in the cheesecloth, then use the twine to tie the cheesecloth into a sachet; make sure the twine is long enough to hang over the edge of the pot (for easy extraction).
Combine the green tomatoes, apples, onions, raisins, sultanas, garlic, serrano chili peppers, ginger, malt vinegar and brown sugar in a large soup pot over medium-high heat; bring to a full boil, then reduce the heat and cook uncovered for about 1 1/2 hours, stirring frequently, until the mixture thickens to form a caramel-colored chutney. Remove from the heat; discard the spice sachet.
Ladle the chutney into the jars or containers, leaving at least 1/2 inch of headspace at the top. Let cool, then seal tightly and refrigerate for 1 week, or cool the chutney in containers, seal and freeze for up to 6 months.
From Cynthia A. Brown, assistant director of Green Spring Gardens in Alexandria.
Tested by Cynthia A. Brown.
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