Green Tomato Chutney Recipe
End of season green tomatoes can be frustrating for the home gardener. Often thought of as waste, these green “quitters” make a great condiment, chutney.
Originating in Northern Europe and similar in usage to a pickle, chutneys have been around since 500 BC. Although most often considered to be a traditional part of East Indian Cuisine, chutneys were actually not introduced into this culture until the British colonization of the 17th Century.
Chutney can take many forms and many flavors, but the basic principle is the combination of spices, vegetables and/or fruits. Some chutneys are wet, others are dry. Textures can vary from fine to coarse. Traditional chutneys are ground with a stone mortar and pestle, though a blender or food processor is the obvious time-saving method of preparation.
To make Green Tomato Ketchup puree chutney in a blender until you have a smooth consistency. It is a tasty alternative to commercial ketchup.
ITEMS WE USED TO MAKE THIS RECIPE