How to Tuesday: Green Tomato & Apple Chutney
Now, there are a few options...
1) Bring them inside and let them ripen, but they won't taste quite the same;
2) Fry them up, fried green tomatoes are delicious but there is only so much of that you can eat; and
3) Make preserves, it uses a good sized batch at once and they're an excellent homemade gift.
We did a combination of all three, but the winner for long term storage and enjoying our garden through the winter would be #3 Making preserves. I decided to use a combination of apples, green tomatoes, and our cowhorn chilies to make a sweet and spicy chutney perfect for papadums, dosa, or use on a cheese plate (It's great with smoked Gouda! :)).
This recipe is for 2 pints of this sweet, and spicy, spiced chutney.
Green Tomato & Apple Chutney
Makes 2 pints
2.5 cups Green Tomatoes, shredded
1.5 cups Apples, shredded
3 Cowherd Chilies, shredded
1 medium Red Onion, shredded
1 Tbsp Garlic Ginger Paste
1/2 Cup Light Brown Sugar
1/2 Cup Apple Cider Vinegar
1 tsp Salt
1 tsp Mustard Seeds
1 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Nutmeg, ground
1/2 tsp Chili Powder
1/4 tsp Turmeric
2 Pint Jars, Sterilized
Prep Work: Clean all vegetables and fruits, and shred.
1. Mix all the ingredients in a pot over medium heat, stirring occasionally. Make sure that it doesn't start sticking to the bottom of the pot.
2. Cook for about 30-45 minutes or until when pressed with a spoon liquid doesn't readily seep out. Spoon into sterilized jars, to preserve you can place them in the fridge or start the canning process.
Hope you Enjoy!