The onset of cold weather brought the end of the tomatoes. Some had a blush of color—they’ll finish ripening off-vine—but most were decidedly hard and green. I was bummed. And I hated the idea of throwing them out. The only thing I knew to do with green tomatoes came from watching a movie, and breading and frying has never been my thing, so I went online to find a way to make use of the final harvest. Bingo: I found a recipe for green tomato and apple chutney on The Slow Cook and immediately pinned it. It was described as “powerfully good stuff,” how could I resist?
As recipes go, it’s pretty easy. Chop a few things, cook in a pot, add some flavorings, cook it some more, process in jars. And chopping green tomatoes is a breeze, they’re firm and don’t fall apart into wet mush. My favorites were the unripe black cherry tomatoes… they had beautiful emerald green insides, and only needed to be halved or quartered to get to the right size.
I was a little nervous about knowing when it was done. I tend to want things to be precise: cook exactly X minutes, or let it reach a certain temp, that sort of thing. The directions here were to cook “until it holds a mounded shape when lifted in a spoon.” Errrrr… ok? I compulsively scooped it up every minute while internally debating what made a mound a mound. For posterity, and as a reference for others who want a visual, here is when I decided the chutney held a mounded shape:
And, that’s it. Process, and… PING!… you’re done. I halved the recipe and filled one pint jar (for eating now) and five half-pints (for storing/gifts). The chutney is supposed to get better over the next few weeks as the flavors incorporate, but what I sampled before canning was already pretty tasty. How perfect that the end of tomato season overlaps the beginning of apple season here in the Capital District. Don’t be sad when the end of summer leaves you with green tomatoes… make green tomato and apple chutney!