|Green Tomato Chutney with Turkey and Cauliflower|
Recipe Adapted from “A Midwest Gardener’s Cookbook”
This post is a contender for most unusual recipe blogged yet on Seasonal Eating. Move over Candied Tomatoes, DIY Chen Pi, and Blue Violet Tea! Green tomatoes, the recipe’s main ingredient, are not something that we can buy. But they’re something we end up with when we garden, and in large amounts if the frost comes early. Sometimes we can pamper late season tomatoes into ripening by covering them at night and making sure they get full sun during the day, provided that no cold rains fall. But at some point, we’ll want to pick all of our green tomatoes and be done with it. I finally threw in the pampering towel a couple of weeks ago, but the green tomatoes languished in my refrigerator until last Monday.
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|Adds Zing to Burgers|
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Note that peeling green tomatoes is quite a bit harder than peeling ripe tomatoes, even after you blanch them in boiling water per the recipe. Many of the green cherry tomatoes couldn’t be peeled at all (skin too tough and not enough flesh under it), so I just chopped those finely with the skins on, making sure to use more of the large peeled tomatoes than the cherries.
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According to Marian Towne, this chutney is good with curries and other Indian dishes. It’s also a super accompaniment to turkey and other meats, and makes a zesty addition to roll-up sandwiches. Any other ideas for how to use this chutney?
makes 3 half-pints
1½ lbs. green tomatoes
1 cup chopped onion
1 cup raisins
1 cup cider vinegar
¾ cups firmly packed brown sugar
1 tbsp. Worcestershire sauce
½ tbsp. salt
1 tsp. dried mustard
1½ tsp. brown/black mustard seed
¼ tsp. ground ginger
¼ tsp. crushed red pepper
If you’d like to store your chutney long-term rather than in the refrigerator for immediate consumption, boil 4 half-pint canning jars to sterilize. Remove with canning jar lifter and set upside-down on tea towel. Wash lids and cover with hot water in bowl until needed.
Boil a pot of water and cut an X into the skin of each tomato for easier peeling. Immerse green tomatoes in boiling water for 30 seconds or more to loosen skin. Remove to heatproof bowl with slotted spoon. When cool enough to handle, peel tomatoes. Chop tomatoes to make about 2 pints.
Place tomatoes into heavy 4-quart saucepan. Add chopped onion, raisins, cider vinegar, brown sugar, Worcestershire sauce, salt, dried mustard, mustard seed, ginger, and red pepper if using. Mix well.
Bring to boil, then reduce heat to medium. Simmer uncovered, stirring periodically, and more frequently as mixture thickens. Simmer about 45 minutes, until well-thickened.
At this point, you may ladle the chutney into jars to be refrigerated and used within a few weeks, or can the chutney for longer storage using hot water processing.
Remove from heat and ladle or spoon chutney into half-pint jars using a wide mouth jam funnel. Fill jars to ¼ inch from the top. Grab a lid from the hot water with a lid lifter and shake off water. Place on top of jar. Screw a ring onto jar. If you are canning, make sure the ring is barely finger-tight, avoiding over-tightening as air must escape during hot water processing in order to seal the jar.
To hot water process: Remove some water from the pot in which you sterilized the jars, approximately the total volume of the jars (so water bath won’t overflow—but making sure that jars will be covered with 2 inches of water). Reheat water to full boil. Remove from heat while you use the jar lifter to place each jar into hot water bath.
Return water to gentle boil. You might want to use an inexpensive digital thermometer to check the water temperature. Try to keep the temperature between 210 and 212 degrees F. The chutney will boil and form bubbles in the jars if it gets too hot. Process for 20 minutes, keeping temperature constant by adjusting heat and/or position of pot on stove. Remove pot from heat.
Use jar lifter or tongs to remove jars from hot water bath. Set each jar on kitchen towel. Don’t set directly on any cool or fragile surface. As soon as jars have cooled enough to handle, tighten rings. An inexpensive ring tightening gizmo makes this easier.
Cool for several hours or overnight. Lids must “snap” down to seal. If after cooling you can depress the center of the lid, it is not sealed. You can either refrigerate that jar and eat it within a month or remove the ring and lid, wipe the jar top and threads with a damp paper towel, and reprocess.
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