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Green tomato chutney
The first time I made this chutney, I was desperate for something to use up the last green tomatoes from the garden before frost. They were firm and a little bitter, so I pushed them into a cast iron with caramelized onions and a splash of cider vinegar until they surrendered their bite.I serve it alongside roast chicken on any night when I want something that tastes like summer but doesn't need babysitting. A quick stir, ten minutes watching the jar bubble, and dinner is dressed up without feeling fussy.
Ingredients
Method
- Combine the chopped tomatoes, onion, sugar, vinegar, and lemon juice in a large pot over medium heat. Stir until the sugar begins dissolving.
- Bring to a gentle simmer, then reduce heat to maintain a steady bubble. Cook for 30-45 minutes, stirring every few minutes, until the chutney thickens and turns deep amber. The onions should be translucent and the tomatoes soft enough to mash with a wooden spoon.
- Stir in the ginger, mustard seeds, cinnamon, and cayenne. Simmer another 10 minutes until the mixture coats the back of a spoon — if you drag your finger across it, the line should hold without running back together.
- Let cool slightly before transferring to sterilized jars or an airtight container.
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