As I did last year, I have many unripened tomatoes that had to be used or just left to go to waste. I picked off as many as possible, unfortunately the rain made some of them completely useless and brought the good ones inside. It was not too many this year, luckily I actually got a fairly good crop of beautiful red tomatoes that I used throughout the summer but still had enough green tomatoes that it warranted something be done. Last year I made green tomato ketchup so this year I decided to make another condiment, green tomato chutney.
Chutney originates in India, where it is used to preserved fruits. The earliest form of chutney recorded comes from 500BC, after which its use spread throughout other parts of the world when the Romans began to expand their empire. The Brits were the ones to export it to the Americas and Australia and still consume a vast majority of it.
There are many different types of chutney, but they all have the same basic recipe: fruit, vinegar and sugar. It can also be eaten with a large variety of foods, meats, breads, vegetables. One of my favourite ways to enjoy chutney is on crackers or toast with some creamy cheese ( really on a cream cheese kick right now and enjoying Tofutti cream cheese in particular).
Although I only made a small batch you can easily add in more ingredients and can (as in canning) the chutney for storage. I also recommend playing around with this recipe and try adding other fruits like mangos, apples, or pears to create a different flavour. You will also notice that instead of white sugar I used honey, this is a preference more then anything but it does the job.
However you use it I hope you enjoy it as much as I do ( I am thinking I should have some tonight or tomorrow with grilled chicken and onion pakoras).
- 4 Cups green tomatoes, chopped coarsely
- 1 Yellow onion, chopped coarsely
- 4-6 Green Chillies
- ⅔ Cup white vinegar and balsamic vinegar combined
- ¼ Cup honey or white sugar
- 1 Tsp Cardamon
- Salt and Pepper, to taste
- Combine all ingredients in large pot. Bring to a boil then turn heat down to low-medium. Mixture should bubble gently.
- Mix every hour until it become thick and liquids have mostly evaporated.
- Remove from burner and let cool before spooning into jars.
- You can choose to can them for long term storage or just pop the cans in the refrigerator and be sure to use within 2 weeks.