It’s tomato time out here, which means that very soon it’s going to be green tomato time, too. In fact, last Saturday when I was filling in for the manager of our local Farmer’s Market, a customer asked the vegetable seller next to me if he had any green tomatoes. He said he had lots, in his field, and if he had known people wanted to buy them, he would have brought some. He promised to bring some for her next week. She wanted to make green tomato pickles, which in my house growing up we always called Green Tomato Chutney. I make a big batch every year, and eat it with Egg Pie, or on toast with or without cheese. I find it particularly welcome in May when the winter is over, but none of the fresh veg is available yet. The funny thing is that my British mother’s “family” recipe for green tomato chutney actually comes from her French Canadian neighbour, Andrée. Here it is:
Ingredients:
- 8 pounds (approximately 3.5 kg) of green tomatoes (about 32 medium-sized tomatoes)
- 6 large onions
- 3 cups (750ml) vinegar
- 3 cups packed brown sugar
- 1 tablespoon coarse salt
- 1 teaspoon each of ground cloves, cinnamon, and mace
Method:
- Chop the tomatoes and the onions, and put into a large stock pot.
- Bring the mixture to a boil in it’s own juice.
- Simmer on low heat for 30 minutes.
- Add the rest of the ingredients and let simmer, uncovered, until the mixture starts to thicken. Then let it simmer for another 20-30 minutes, stirring regularly to prevent it sticking.
- While it is thickening, prepare your canning jars, lids, and rings.
- Ladle hot chutney into hot jars and seal. Process in a boiling water bath canner for 15 minutes.
Makes approximately eight 500ml (1 pint) jars.
out here 