Long after my tomato plants ceased producing ripe red tomatoes, they buckled under the weight of green tomatoes that had no intention of ripening on the vine. Unwilling to admit that the vines were done for the year, I left those green tomatoes out until the impending first frost forced me to harvest what the chipmunks left in the garden. I made another batch of slow-roasted green tomatoes, and used the rest for this green tomato and apple chutney. Not being a huge fan of super-sweet jams and jellies, I love chutney's tart flavor and chunky texture. Make some chutney now -- yes, it's okay to use red tomatoes, even the unripe ones from the market -- and store it in the refrigerator for a month or more. If you have leftover turkey on Thanksgiving weekend, pull out the chutney and throw together this turkey and brie panini; it's just bread, cheese, turkey, and green tomato chutney.
Green (or red) tomato and apple chutney
Makes approximately 4 cups.
4 cups green (or red) plum tomatoes, diced
2 medium apples, peeled and diced (any firm apple variety)
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup firmly packed light brown sugar
1/2 cup cider vinegar
1/2 tsp dry mustard
1/4 tsp kosher salt
10 drops of green Tabasco
Combine all ingredients in a large stainless steel or other nonreactive pot. Bring to a boil, then reduce heat and simmer, uncovered, for 1-1/2 hours or until thickened. Stir frequently to keep the chutney from burning. Pack into airtight containers and store in the refrigerator for up to a month (or can, using a water-process bath).
Other recipes that use these pantry ingredients:
Shredded Brussels sprouts with bacon and walnuts, from Pinch My Salt
Chiles rellenos, from The Paupered Chef
Apple cider-braised kabocha squash with golden raisins and onion, from Not Eating Out in New York
Grilled Gruyere panini with pickled sweet onions, from Panini Happy
Stuffed portobello mushrooms with pine nuts and raisins, from Gluten-Free Goddess
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