Monday, November 22, 2010

Green Tomato Chutney

At the end of any growing season, you seen to have lots of tomatoes on the bushes that are still green. Hang the bushes up-side down in the garage to ripen, make chutney.

2 1/4 pounds green tomatoes, coarsely chopped
4 ounces fresh ginger root, thinly sliced
3 fresh green chiles (your chose) seeded and chopped
23 large garlic cloves, chopped
1 tablespoon brown sugar
1 teaspoon sea salt
2 1/2 cups cider vinegar

Put all ingredients , except vinegar in a 12" deep dutch oven, add half the vinegar and bring to a boil. Simmer, stirring often, for 20 minutes, or until all vegetables tender. add remaining vinegar. Bring to a boil, lower heat and simmer until chutney is reduced and there is little or on liquid lift. Place in worm, clean, dry jars. Cover, seal and process in standard water bath. Store in cool place for about 30 days before serving.

If you are wanting to use this chutney as a sauce in a cook-off, cut to about 1/4 and use right a way. Very good on a roasted chicken or Pork loin.

I have not tried this on turkey, so you go for it, and let me know how it is. Thanks!!

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