Up until two years ago I watched in angst as the first frost of fall hit and took out all our green tomatoes.  We just didn’t know what to do with them so we’d let them sit on the vine and die in the freeze.  To make things worse we could never get our tomatoes to start ripening until mid to late August.  The first freeze can be as early as October 15th.  There were always plenty of green tomatoes.

One solution I came across was making them into a chutney.  I read up on several different variations and synthesized them into what I think (and Mommy Sha gives a rousing second) is a tasty green tomato chutney recipe.  We can the chutney but you can also freeze it.

Ingredients:

Makes about 6 pints

• 5  lbs green tomatoes
• 1 lb onion (sliced)
• 1  Tbs sea salt or kosher
• 1 Qt. vinegar – white, apple cider or a mix
• 1 lb brown sugar
• 1 1/2 cup raisins
• NM Green Chile to taste or any thing else w/ heat (I like an undertone of heat)
• 4  Apples
• 4  Tbs Mustard seed
• 2  Tbs Fennel seed
• 2  Tbs Cinnamon
• 2” ginger root
• 6oz can tomato paste

Directions:

1.  Cut up the tomatoes, apples & onion.

2.  Peel and slice the ginger.

3.  Combine everything in a big pot .

4.  Bring to a boil, turn down to a simmer, cook uncovered for about 3 hours. Stirring regularly (10 mins?) unless you want a black charred mass at the bottom of the pot. (Ask me how I know this :P)

The remaining sauce will be thick and coat a spoon when you are done.

Can or store in freezer.

Next week we will cover the ‘how to’s’ of canning.  Stay tuned!

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