Green Tomato-Apple Chutney
Feel free to tweak the spices to your liking, swapping out cinnamon for the cardamom, and if you don't have allspice, ground cloves are a nice substitution. If you don’t have shallots, use one red onion thinly sliced. Make sure to stir the mixture continuously during the last few minutes of cooking to make sure nothing burns as the chutney turns more jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or two, but have found it keeps very well in the refrigerator for many months. If you want, there’s a link at the end of the recipe for more information about canning chutney. This makes about 1 quart.
Servings 8 servings
- 1 3/4 pounds (825g) green tomatoes, stemmed and cut into bite-size pieces, or halved if using cherry tomatoes
- 2 firm apples, cored, and cut into chunks (peeled or unpeeled)
- 1 cup (100g) peeled and sliced shallots, or finely diced red onion
- 1 to 2 dried chiles, split and seeded, or 1 fresh chile, seeded and finely chopped
- 1/3 cup (65g) chopped candied ginger
- 1 cup (250ml) apple cider vinegar
- 1 cup (160g) raisins
- 1 cup (180g) light or dark brown sugar
- 1 tablespoon yellow or black mustard seeds
- 1 teaspoon ground cardamom, (or cinnamon)
- 1/2 teaspoon ground allspice
- zest of one orange or 1/4 cup (45g) chopped candied orange peel
- Mix together all the ingredients in a large, non-reactive pot.
- Bring to a boil, then reduce heat to a low boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.
- Once finished, ladle the chutney into clean jars.
Notes
Storage: Chutney will keep in the refrigerator for a few months. I've kept it up to one year.
Serving: Serve with roasted or grilled meat or chicken. It also pairs well with fish, such as salmon or halibut, and can be served with a cheese platter as well.