This is a recipe I found last fall when I had an abundance of green tomatoes from my garden, and found a lot more at my local farmer's market that were practically being given away. At about the same time I made my batch of chutney, my friend Winnie at Healthy Green Kitchen posted a version of this very same chutney (what is it they say about great minds?), so I decided to hold mine back for a later date. When I saw a farmer selling a bunch of green tomatoes at Thursday's farmer's market (many farmers don't just sell green tomatoes at the end of the season), I was reminded of this tasty treat and wanted to get the recipe out to you.
Winnie adapted her awesome chutney by altering the spices and sugar some, mine is just as Tom Colicchio wrote the recipe in his great cookbook, Think Like a Chef . Try either recipe, or play doctor and come up with your own spin. Either way you go, you'll end up with a dead-simple recipe that will yield a delicious condiment that will enhance anything you serve it alongside. Really, this is good with beef, pork, lamb, poultry, seafood…you name it.
Enjoy – Steve
Green Tomato Chutney
- 1 tablespoon peanut oil
- 1 garlic clove, peeled and minced
- 2 jalapeño peppers, with seeds, chopped
- 1 tablespoon minced fresh ginger
- 3 shallots, peeled and chopped
- 1 large red bell peppers, cored, seeded and chopped
- 10 green tomatoes, cored and chopped
- kosher salt
- 2 cardamom pods
- 1/2 teaspoon mustard seed
- 1/2 teaspoon dried mustard
- 1/2 teaspoon coriander seed
- 1/2 teaspoon fennel seed
- 1/4 teaspoon cayenne pepper
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- Heat the oil in a large saucepan over medium heat until it slides easily across the pan. Add the garlic, jalapenos, shallots, ginger, and bell pepper. Cook, stirring frequently for 1-2 minutes, then add the green tomatoes and salt.
- Cook, stirring frequently for about 2 minutes more, then add the cardamom, mustard seed, dried mustard, coriander seed, fennel seed, and cayenne. When the spices are fragrant, 1-2 minutes more, add the vinegar, sugar, tarragon, and thyme.
- Reduce the heat to low and cook at a gentle simmer for about 30 minutes.
- Adjust the seasoning with salt, sugar, and cayenne, and serve warm, cool or at room temperature. This chutney should be stored in the refrigerator where it will last several weeks.