Green Tomato Chutney

The weather is calling for frost this week.  That means the end of my tomato plants.   Yesterday, I went out to the garden to pick the last of the ripe tomatoes.  It is a bittersweet time for me.  I am excited for all the braised meat dishes, soul-warming soups, and baked pastas I will make during the cold weather months, but I couldn't help think about unripe tomatoes left on the vine.  They did what they were supposed to do.  They grew and produced; they just needed more time and good weather.  I could also hear my grandmother's voice saying, "Waste not, want not."  So, back out to the garden I went, picked all the green tomatoes, and made something delicious out of them.

Green Tomato Chutney
3lbs. of firm green tomatoes, cored and chopped
1 1/4 cups of brown sugar
1 medium red onion, chopped
1 cup golden raisins
1 cup apple cider vinegar
2 tablespoons of candied ginger, chopped
1 tablespoon mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon salt
1/8 teaspoon (pinch) ground clove
1/8 teaspoon (pinch) ground nutmeg
1 cinnamon stick

Place all ingredients in a stockpot.  Cook over medium heat, stirring occasionally until most of the liquid has evaporated and the chutney is thick.  This takes approximately 1 hour.  If you can drag a spoon through the middle of the mixture in the pot and the chutney stays to the sides, it is ready.

This chutney will be delicious on fish or chicken.  It will also be great on a charcuterie platter with some crackers. 
​

---