Believe it or not, my Sungolds are *still* producing. Slower, but I still get about 1/2 a pint of ripe cherry tomatoes per week. This weekend, I gleaned the garden. With the crispness of fall in the air and chilly nights I just feel like it is time to pull those babies up. May they RIP.I oven-dried the ripe tomatoes (a whole tray full!) but what to do with the green tomatoes? I got inspired by Gradually Greener and decided to make a green tomato chutney. However, I don't have fig jam to use as a base.
Below is a recipe I found online but I've tweaked it to volume rather than weight which I think is probably more easy to follow. If you're going to can this, follow to ratio of tomatoes/onions/sugar/vinegar/etc. closely. You can certainly vary the spices but this is pretty darn good! If you aren't up for canning, freezing would work too.
Ingredients
5 c green cherry tomatoes, halved (about 2 1/4 lb)
2 Granny Smith apples, diced (about 1 lb)
2 medium onions, sliced
4 c cider vinegar
2 c brown sugar, minus 2 tbsp
1 c raisins
1.5 tsp mustard powder
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp cayenne pepper
few tsp of oil
Directions
1. Heat oil in a pan. Add onions & caramelize.
2. Next, add the rest of the ingredients and bring to a boil. Lower to a simmer and cook for 45 min (up to 1 hour) or until thickened into a sauce.
3. If not canning, cool and either freeze or place in fridge.
4. If canning, boil jars and lids for 10 minutes. While still hot, pour in boiling chutney, place on lids (with fresh seals) and put back into the boiling water bath for 20 minutes. Let cool for 8 hours and check seals. Those that are well sealed, put up. Those that aren't, put in fridge and eat soon.
Makes 3 pints. Use this with roasted pork or chicken or with cheese and crackers. Or give as a holiday present to coworkers or a hostess gift for Thanksgiving (this would be fabulous with a good roast turkey).
Enjoy!
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