August 26, 2006

Green Tomato Chutney

Despite what Barnaby was told, you can make chutney without mangoes, m'boy. Green tomatoes are in season right now, and their texture and tartness make a perfect start for this classic relish.

1 pound green tomatoes
1 large cooking apple
1 clove garlic, crushed
2 cup sugar
1 tsp ground ginger
2 medium-sized onions
1 green bell pepper
3 green chillies
2 cup malt vinegar
2 tsp salt

Coarsely chop tomatoes, onions and apple. Dice green pepper, removing stem, seeds and white pith. Slit open chillies, remove seeds and chop flesh finely.

Place all ingredients in a microwave-proof bowl, cover with a loose-fitting lid or pierced plastic wrap (steam needs to escape during cooking), and cook on HIGH until mixture thickens (approximately 15-20 minutes).

Serve, refrigerate for up to two weeks, or can per your best practice. The book from which I got this recipe called for canning in the microwave, but I am not comfortable recommending that. I found a couple other green tomato chutney recipes, which differed most noteably by simmering the ingredients on the stove top rather than flashing them. Cider vinegar can be used instead of the malt, but since chutney reached these shores by way of England I wouldn't. Brown sugar can be used instead of white for a little more flavor and a little less sweetness. Raisins or chopped celery can be included, coriander, allspice and cumin can be used in small amounts, and anyone who has followed my recipe postings knows that I won't stop at one clove of garlic or seed all the chile peppers.

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