Photograph by Bennett Pruitt
Once a year I get to see my good friends Richard and Cheryl from Kansas. This past weekend they brought over the end-of-season produce from their garden: new potatoes, ripe Soma tomatoes, jalapenos, and green tomatoes—an underappreciated vegetable of the summer, I dare say. I became giddy with excitement thinking about what I could make with them.
I can make fried green tomatoes with cornmeal crust for a simply tasty side dish, or put them inbetween toasted baguettes sprinkled with goat cheese for one lovely sammie.
I can also fry tomato slices tempura-style and serve with garlic or wasabi aioli for a yummy appetizer.
Today I plan on making something a bit more unusual: Chutney. What is it you might ask? Chutney is an Indian condiment that contains a mixture of spices and vegetables. There are different types of chutneys, from mint and tamarind to coconut and various kinds of fruit chutneys. Originally, green mango was the required fruit, but nowadays anything goes.
This recipe for green tomato chutney is a fantastic accompaniment to grilled pork or chicken. It is also a wonderful spread for a sandwiches and roll-ups.
Green Tomato Chutney
4 tbsp ghee (clarified butter) or corn oil
2 jalapeno peppers, seeded and chopped
2 lb green tomatoes, chopped
1 small green mango or granny smith apple, chopped
¼ cup candied ginger, chopped
Juice and zest of 1 lime
1 tsp ground mustard
1 tsp ground coriander
1 tsp salt
2/3 cup brown sugar
½ cup water
¼ cup chopped cilantro
Heat ghee (or corn oil) in a saucepan over medium heat. Add jalapenos, cook until soft. Stir in tomatoes, green mango, and the rest of the ingredients except cilantro. Cover and cook for 30 minutes over med low heat, stirring occasionally. Remove from heat when the mixture is thick. Add cilantro. Store in a refrigerator for up to 2 weeks.*
* For longer storage, seal in hot sterilized jars and process in a hot water bath for 10 minutes.
