Green tomato season has been really hard this year. My Aunt Karen made the best fried green tomatoes on the planet. She used my Grandmary’s recipe and an iron skillet to create the crispiest, yummiest, southern-style treats. Now that she’s gone, I suppose the torch has passed to me, and I can’t honestly say I’m up for the task quite yet. Sadly, when I received a couple pounds worth of small green tomatoes in my CSA the past two weeks, I had no idea what to do with green tomatoes that size. I assumed frying them would be messy and problematic. I had wanted to make some kind of curry with the green tomatoes and some eggplant, but in the end I decided a chutney was the way to go.
And boy am I happy I did! This might be my new favorite thing. The chutney is sweet, spicy, and bright. I ate some on a triscuit immediately after making the batch because the triscuit box was the closest thing to me and the chutney smelled so amazing I needed to put some in my face immediately.
It’s worth mentioning this recipe was very low-maintenance. My daughter helped me quarter the tomatoes and measure the spices. Everything else is just stirring.
I’m going to try and have friends over for dinner tonight and I’m going to serve this on a small cheese and crackers platter with toast points and some creamy goat chevre.
If you use larger green tomatoes for this recipe, I recommend peeling, coring, and chopping them into a large dice. This recipe also doubles rather well, just increase your cooking time by 5-10 minutes.
Green Tomato Chutney
1 1/4 pounds small green tomatoes, quartered
3/4 cups packed brown sugar
1 red or yellow onion, diced
1/2 cup golden raisins
1/2 cup cider vinegar
1 TBS chopped candied ginger
1/2 TBS whole mustard seeds
1/2 TBS chili pepper flakes
1 tsp fennel seeds
1 tsp of salt
1/4 tsp ground allspice
1/4 tsp cinnamon, or one whole cinnamon stick
1/8 tsp ground cloves
1/8 tsp ground nutmeg
- Combine all ingredients in a heavy-bottomed pot over medium high heat until the liquid boils.
- Reduce to a simmer and cook, covered, for 30-40 minutes, stirring occasionally.
- If mixture seems too watery, remove lid and cook for an additional 5 minutes.
- Scoop mixture into clean glass jars and store in fridge for roughly two weeks.