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.