As I have told you, I am in two book clubs. My less serious book club read Erotic Stories for Punjabi Widows a few months ago and I was hosting. We usually make our November meeting "friendsgiving" but I was already sick of casseroles. As a result, I was determined to make a themed menu. I made some Vegan Curry I shared with you previously. My Covey Rise haul also had green tomatoes in it. I decided to google "Indian Green tomatoes" and came up with the idea of making chutney with them for an appetizer courtesy of Simply Recipes.
I made this the day of book club so the pictures don't do it justice. We had this over cream cheese with some crackers and it was a hit. So sour, bright, and different with the green tomatoes. I was a bit nervous about this combo, and to my delight, I had nothing to worry about. This is a great way to use up a bunch of green tomatoes and you can can or freeze it! Full recipe to follow the montage.
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| I know, it looks a little strange. I forgot to take an after pic! |
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| The cast. Any ideas what to do with the leftover candied ginger? |
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| Kind of looks like apples but it is green tomatoes. |
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| Throw it all in a pot and cook it to death. |
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| Pin it and remember that it will look prettier when you make it! |
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings. Save extras in mason jars and freeze for up to 3 months.
Happy Cooking!
Missy
Happy Cooking!
Missy
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