Picking all those green tomatoes on the weekend seemed like such a great idea, but they’ve been sitting on my kitchen island ever since, mocking me. Have you ever been on the receiving end of a jeering look from produce that’s just waiting to show you up?
I’ve been feeling decidedly lazy and unmotivated since the weekend: being faced with what looks like a good sized child’s body weight in tomatoes will do that to me. Tonight I decided that I’d better just keep putting one foot in front of the other and made a double batch of our favourite green tomato and apple chutney. Sitting here, looking at the sealed jars on the counter and a bit of a mess in the sink, I’m very happy that I persevered, but not really relieved. No, no. Because, as you can spot in the photo above, many more green tomatoes still await me.
If you too are beseiged with green tomatoes and like a fairly classic chutney to enjoy with cheeses, meats and suchlike, fear not. The following recipe from Well Preserved by Mary Anne Dragan is wonderfully simple and extremely delicious.
Green Tomato and Apple Chutney by Mary Anne Dragan
Makes about 6 to 7 8-oz jars
1 lemon, sliced thinly (ends and seeds discarded)
5 cups green tomatoes, finely chopped
2 cups apples, finely chopped (I used Macintosh)
1 cup onion, finely chopped
2 cloves garlic, peeled and minced
1 cup currants
1 cup brown sugar
1 cup cider vinegar
1 tbsp mustard seeds
1.5 tsp dried chili flakes (I always end up using red pepper flakes)
1 tsp salt
1 tsp ginger
Prepare the preserving jars.
Combine all the ingredients in your preserving pot. Simmer over medium heat for 25 to 30 minutes, until thickened. Stir often to prevent sticking, especially during the final minutes.
Remove from the heat. Spoon the chutney into hot, sterilized jars, leaving 1/2 inch head space. Wipe the rims clean and seal according to your usual method or manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes.