Last Call

Green Tomato Chutney (I know - looks like Lentil Soup)

The last of the green tomatoes have been harvested and I simmered them with apples, onions, shallots and spices for a chutney.  Now to be patient, for it’s best to wait 3 months for the chutney to develop its full flavor.  Just in time for the dead of winter…the sleet today was a foreshadowing of what’s to come.

Here’s the recipe for all of you that like it sour, hot, a little spicy and sweet!

GREEN TOMATO CHUTNEY
5 lbs. green tomato
2 lbs. tart apples
4 onions
4 shallots
2 1/2 cups cider vinegar
2 tablespoons salt
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin seed
1 tablespoon yellow mustard seed or ground mustard
2 dried hot red chilies
5 whole cloves
1″ cinnamon stick
2 cups Demerara sugar
1/2 cup barley malt
2 cups golden raisins

Chop tomatoes, apples, onions and shallots into a 1/2″ dice.  Place in a large, non-reactive pot with the cider vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring frequently.

Grind the cumin, mustard, chilies, cloves and cinnamon.  Add the spices and the remaining ingredients and continue simmering and stirring for an additional 30 minutes.  Fill sterilized jars and seal.  Store in a dark cupboard for 3 months; refrigerate after opening.  Makes 8 pints.

Found Demerara sugar at The Larder in Doylestown.  You can substitute any kind of sugar.  The barley malt was purchased at the health food store and adds a nice flavor dimension.  You could also use malt vinegar instead of cider vinegar but I couldn’t find it anywhere.

Here are the chopped tomatoes, apples, onions and shallots.

The two remaining cooking classes are full! There’s even a waiting list!!!