Green Tomato and Apple Chutney


1 1/2 pounds green tomatoes, cut into 2 inch chunks (or halved or quartered if smaller)
Olive oil to drizzle
1 1/2 pounds apples, cored and cut into 1 inch chunks (you can leave the peels on)
2 inch piece of fresh ginger, peeled and very finely chopped
1 medium onion, diced
1/2 cup malt vinegar
3/4 cup cider vinegar
1/4 cup balsamic vinegar
8 ounces brown sugar
6 small dried chiles
1/2 cup currants
1 tablespoon mustard seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper


Turn on your broiler and raise a rack to the top shelf in your oven. On a rimmed baking sheet, toss the green tomatoes with a little bit of olive oil. Broil them until they begin to blacken at the edges and turn golden, stirring a couple of times. Remove from the oven.
In a large pot, mix together the rest of the ingredients and add the green tomatoes. Stir to combine. Bring the mixture to a boil and then lower the heat and simmer for 2 hours, stirring occasionally. I covered my pot for about 1 1/2 hours, then uncovered and mashed the tomatoes and apples a bit. I kept the pot uncovered to thicken more for the last half hour. Watch to be sure it doesn’t begin to stick or burn on the bottom. Lower the heat if necessary.
When cool, ladle into 2 pint jars and cover. The chutney will keep in the fridge for up to 3 months unopened, and 6 weeks once opened.


With baskets of green tomatoes coming out of my garden, I decided to find new uses for them. This recipe is inspired by one from Preserved by Nick Sandler and Johnny Acton. I combine roasted green tomatoes, apples and a variety of vinegars and spices to create a tasty chutney. It pairs well with sharp cheddar cheese for lunch or an appetizer.


2 pints


Tuesday, November 1, 2011 - 9:23am


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