At the moment Fall is really falling on me! The apples are falling from the tree faster than I can use them and I still have loads of green tomatoes available. I see little grapes and berries drying on other bushes because I just had no time to play with them. My peppers are calling me to harvest them all before the cold sets in. I believe they are calling, in fact, to be made into pepper jelly. Before I can get to that project I am trying to quickly hustle the green tomatoes through the preserving process.
Of all the ways I have chosen to use the ‘greenies’, a Green Tomato and Apple Chutney might be the most versatile. This is a wonderful fall chutney since the main ingredients are in abundance at precisely the right time. This is also fantastically adaptable chutney. I have made 3 different versions. One batch I added curry seasonings and herbs which resulted in a yummy cheese and wine type of chutney. Another, I added pie seasonings and nuts to make a fantastic mincemeat pie filling that can be canned and stored! As written below, it is a bright, tangy and sweet chutney that will go well with breads, cheeses and meats.
Green Tomato and Apple Chutney
- 6 cups green tomatoes, diced
- 4 cups tart apples, peeled and diced
- 2 cups raisins
- 1 tsp lemon juice
- 1 navel orange, quartered and sliced thin
- 6 cloves garlic, crushed or thinly sliced
- 2 med onions, finely diced
- 1Tb freshly grated ginger
- 1/2c honey or brown sugar
- 2T mustard seed 1 stick cinn (or add a pinch of chili flakes, 1tsp mixed pickle spice and 2Tb curry powder. Adjust to taste)
- Pinch Salt and pepper
When dicing the fruits, remove and blemishes, stems, seeds, and hard cores. Combine all in a sauce pan and allow to rest for at least 15 minutes. To work in stages, allow the mix to macerate overnight. After resting, bring the mix to a boil over medium heat and allow to simmer for 10 minutes or until thick. Stir the pot regularly.
To preserve, ladle hot chutney into hot jars and process for 10 minutes in a boiling water canner.