Green Tomato Chutney

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

What to Make with Your Green Tomato Chutney Recipe

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!

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Green Tomato Chutney

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• Author: Rafe Vencio

Print Recipe

Description

A chutney that takes you into fall.

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Ingredients

Scale 1x2x3x

• 8 cups unripe cherry tomatoes
• 2 cups chopped apple (skin on)
• 2 cups chopped pear (skin on)
• 2 chopped yellow onions
• 1 chopped jalapeno (seeds and all….could go to 2 if you want)
• 3 cloves chopped garlic
• ½ cup raisins
• 2 cups white balsamic vinegar
• 1 cup sugar (could go to 1.5 cups)
• 2 tbsp salt
• 2 tbsp juniper berries (skip it if you don’t have them)
• 1 tsp nutmeg
• 1 tbsp celery seed
• 3 tbsp cumin seed
• 2 tbsp ground ginger
• 3 tbsp smoked paprika
• 2 tbsp grainy brown mustard

Cook Mode Prevent your screen from going dark

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Instructions

1. Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
2. Let sit overnight and bring to bubble again for a few min.
3. Let cool. Put in jars and store in fridge.

Recipe and Styling by Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach

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