I apparently missed the memo announcing November is the new summer here in Northern California. Seriously, what the heck is going on with this weather?
As I look forward to highs in the 80's this afternoon (!!!), I can't help but mope a bit about having torn out all my tomato plants two weeks ago. Had I not, I might have more green tomatoes to play with today. (Harrumph.)
Green Tomato and Apple Chutney is what I made with my last three pounds and if by chance you can still find three pounds in your garden, I implore you to follow my lead. This chutney is amazing! After mellowing for two weeks in the basement, I recently opened a jar to discover what is now a new favorite food of mine. All weekend we slathered this on top of French bread and Brie, calling it a meal each time. The perfect blend of sweet and spice, this chutney encapsulates the flavors of the season (--that is the season that we should be having, but aren't because it's still 80 degrees.) Here's how I adapted the original recipe:
In a heavy pot mix the following:
- 3 pounds completely green tomatoes, stems cut out, cut into 1/2" chunks
- 2 pounds apples, peeled cored and cut into 1/2" chunks
- 2 cups raisin, either dark or golden
- 1 1/2 cups diced onions
- 2 teaspoons finely minced garlic
- 2 cups (packed) light brown sugar
- 1 cup granulated sugar
- 2 teaspoons pickling or other fine non-iodized salt
- 1 1/2 cups cider vinegar, plus a little more if needed
Bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, uncovered, stirring it often, for 30 minutes. Then add:
- 3 to 4 tablespoons finely minced fresh ginger
- 1 1/2 tablespoons mustard seed
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried red pepper flakes, or 1/4 teaspoon ground hot red Cayenne pepper
Return to a boil, then lower heat so that chutney cooks at a slow boil. Stir often and continue cooking uncovered until it holds a mounded shape when lifted in a spoon. Taste it carefully, remembering that the balance of flavors will improve as the chutney mellows in the jar; add, if needed, more vinegar, sugar, and/or salt.
Ladle the boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece canning lids according to manufacturer's directions and process for 10 minutes in a boiling-water bat. Cool, label and store the jars. Let the chutney mellow for a few weeks before serving.