I remember with great fondness making Chutney in the fall with my mom. Hers was a sweeter recipe, with very little bite. I love the stuff, but what really floats my boat are the layers of flavor and the interplay between savory and sweet, and the cold of the sauce versus the spiritual heat of good chiles.
This recipe has amazing depth, great balance and a delightful, subtle back-of-the-mouth heat. It’s simple to make and absolutely delightful with chicken, pork, and rice dishes. It also helps solve the problem of what to do with too many tomatoes, especially if you get caught with a bunch of green ones at the end of the season.
2 Cups Green Tomatoes, chopped and firmly packed
1 Cup Apple, rough chopped and well packed
1/2 Cup Brown Sugar
1/2 Cup Sweet Onion, chopped
1/4 Cup Apple Cider Vinegar
Rind of a small Lemon & Lime, fine grated
Juice of Lemon & Lime
2 Jalapeño Chiles, field stripped & diced
2 medium cloves Garlic, minced
1/2 teaspoon Sea Salt
1/2 teaspoon Coriander Seed, ground
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Clove, ground
You may sub 1/2 teaspoon of dried red chile such as Tabasco or Cayenne if you prefer – If you do, add 1 diced small Green Bell Pepper to the mix.
If you buy whole spices as we do, combine salt, coriander, cinnamon and clove in a spice grinder and process until finely ground.
In a non-reactive saucepan over medium-high heat, combine all the ingredients and bring to a boil.
Reduce heat until mixture is just simmering.
Allow Chutney to simmer, uncovered, for about 45 minutes, stirring regularly, until the sauce thickens and absorbs pretty much all free moisture.
Remove from heat, pour into a glass bowl and allow to cool completely.
Refrigerate in an airtight glass container for up to 45 days.
Yields about 1.5 pints.
Can be done in volume and water bath canned for longer storage;
See this article at the NCHFP for more information.
E & M