Last Sunday we arranged our final food swap for the summer and as always it is very nice to be outdoors when the weather permits. We had a great selection of homemade items and I would have loved to bring it all home with me. For this occasion I brought some jars of my green tomato chutney, kimchi, plum marmalade and a few bottles of the strawberry barbecue sauce that I made earlier this summer.
Today I will share my recipe for green tomato chutney. Almost every year we’ve had about a kilo (or more) of green tomatoes on our tomato plants when the season is coming to an end. Clearly you could bring them inside and let them ripen there. But many times this results in flavorless tomatoes. So over the last few years I have come up with one or two ways to deal with my green harvest. And although fried green tomatoes is a tasty classic I also like to find ways of preserving so that I can keep them for a longer period of time. This chutney is great in a burger, sandwich or together with any main meal. I also share some pictures from all the friendly people that participated at the food swap and at all the yummy things that they brought with them.
Apple crisps and dried plums.
We have participants of all ages. The youngest not even being one year.
Granola, dried apple rings and canned plums.
Apple sauce with white chocolate and apple syrup.
Dried herb mix inspired by ancient times monastery gardens.
At this occasion we took a bit of time to introduce our items to each other.
And obviously trying all the samples.
Blackberry jam and peanut butter cookies.
Green Tomato Chutney
- 1.5 kg green tomatoes
- 1 yellow onion
- 2-3 garlic cloves
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 6 white peppercorns
- 4 dl / 1.5 cup sugar
- 1 dl / 0.5 cup vinegar
- 2 tsp salt
- 2 dried/fresh chili
- Chop the onion, chili and garlic finely. Dice the tomato.
- Fry the onion in oil until transparent and golden brown. Add the garlic, mustard seeds and chili. Fry until the raw garlic smell disappears (about a minute).
- Add the rest of the ingredients and simmer for 20-30 minutes until jammy, stirring occasionally. I usually mash it a little with a potato masher for a more squashy texture but that’s up to you.
- Pour into sterilized jars and leave to cool. It keeps for about 4 weeks if stored in the fridge.
- For a longer shelf-life you may process the jars in a warm water bath. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the chutney will stay fine for up to a year.