Tag Archives | green tomatoes

Green Tomato Chutney

weighing

Tomato season is moments away from completion. My tomato plants withered and blackened months ago, so any that have come into my kitchen since September had to either be begged, borrowed or bought. There are still a few vendors at my Saturday farmers market with precious half pints of cherry and grape tomatoes, but I know their days are strictly numbered.

halved tomatoes

There have also been a couple of farmers with baskets of big, firm green tomatoes for sale at Rittenhouse and it’s thanks to them I’ve been able play around with these under-ripe fruits. As a side note, can I just say what a wonderful thing it is that tomatoes are useful, edible and delicious both ripe and green. How many other fruits or vegetables are similarly blessed (well, papaya does spring to mind. But beyond that).

chopped tomato and onion

The ingredients are quite basic, as chutneys go. Chopped onion (that’s one small white onions) and green tomatoes (about 2 1/2 pounds).

building the chutney

Combine in a heavy, non-reactive pot with 1 cup of white vinegar (you could certainly use apple cider vinegar if you prefer, the jug of white simply happened to be at hand when I started cooking) and 1 1/2 cups of brown sugar.

spices

Spices included cinnamon sticks, star anise, cloves, red chili flakes and ground ginger. If you prefer fresh ginger, feel free to use it in place of the ground. I was simply trying to use what I already had in my kitchen.

green tomato chutney

As you can see from the picture above, I used a little teaball to keep the cloves contained, so that the finished chutney wouldn’t be to overwhelmingly clove-y.

The resulting chutney is a bit sweet, with plenty of tang and spice. It tastes a little like Christmas, but I think it would also be quite lip-smacking on a post-Thanksgiving turkey sandwich. I’m going to let it hang out a bit before I open it, to let the flavors mingle and marry a bit more before serving it up.

Do note that this takes at least an hour to an hour and a half to cook down into a finished chutney and that it cooks down significantly. I started with nearly 10 cups of raw ingredients and my final yield was just 2 pints. You could easily double it for a greater yield, but it will take even longer to cook down.

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Small Batch Pickled Green Tomatoes

green tomatoes

As long as gardeners stayed on top of their watering, this summer was a good one for growing tomatoes in Philadelphia (as well as up and down the east coast). We had a ton of heat, which turned bushels of tomatoes sweet and red. I got more than 10 quarts of grape and cherry tomatoes from the three plants in my tiny community garden plot alone.

green tomato slices

However, out in the Pacific Northwest, gardeners were not so lucky. They didn’t get nearly enough of the hot nights and sunny days that make for ripe tomatoes. My parents got nary a red tomato and while they’ve picked a bunch to slowly ripen in the garage, they’ve still got a slew of green tomatoes that need to be dealt with.

packed jars

For those of you who are suffering from a fate similar to my parents’, with mountains of green tomatoes heaped upon all available surfaces, I offer up this little recipe. My proportions are based upon a single pound of green tomatoes, for as abundant as they are out west, I had a heck of a time finding enough out this way to fill even two 12-ounce jars. A friend out in Lancaster County sent me a few of her spares, but they’ve been entirely absent at my regular haunts.

I’m grateful to have these though, and I hope that those of you who are swimming in greens find the time to put a few jars up this way.

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