Green Tomato Chutney 2016 Recipe

So, I’m about to run out of the house to do laundry, but I wanted to get this down. I finally got around to making my green tomato chutney (after, what, a month of saying I was going to get to it?), and put it in the slow-cooker to do it’s thing while I’m out this afternoon.
The recipe is a little different from last year’s, because I have slightly fewer tomatoes (my mistake – I waited too long, due to having run out of canning jars, and the first batch I harvested went moldy), and slightly different ingredients on hand, and also because my garlic basically dried to the hardness of cashews in the fridge, but here’s what I did:
 
 
Green Tomato Chutney 2016
 
~10 C green cherry tomatoes (halved, if they’re bigger than your thumb-nail)
8 garlic cloves, rough-chopped (very rough… um…)
1 yellow onion, diced
5 apples, diced
 
1 C cider vinegar
1 C kombucha vinegar (yep, I totally trying this out)
3 C white sugar
 
¼ C prepared mustard
2 tbsp salt
1 tbsp nutmeg
1 tbsp ginger
1 tsp ground cumin
20 grinds of black pepper
 
 
DIRECTIONS
Put everything in the slow-cooker and set it on “low”. Let it do it’s thing for 24 hours and see where everything is at. If it smells tangy and zippy and tastes good, turn up the heat ’til it’s bubbling. Sterilize some 1C jars, can and process in a boiling water-bath for 10 minutes. Allow to cool (listen for the “plunk” that tells you the jars have sealed properly). Let sit for at least a month before opening to allow everything to get even more flavourfully mixed.
Enjoy!
 
I have no idea how many jars of chutney this will make, but I’m guessing about 6-8. Fingers crossed!
 
I’m glad I got around to doing this. Green-tomato chutney is a really great way to get tasty, edible veggies into your system over winter, it adds a lovely tangy flavour to pork, turkey, cheese, and even tuna sandwiches,and it lets me get a second harvest from my cherry tomatoes (some of which are sitting in a bowl, with an apple, ripening indoors) after the season is well and truly done.
Green tomatoes from the garden + onions & apples (both pretty inexpensive, if you buy them, and apples can often be found on urban trees either growing wild, or planted so long ago that the current owners don’t know what to do with all the food that’s suddenly available) make for an inexpensive preserve that let’s you use free bounty and “hard luck harvests” to make something delicious.
 
 
TTFN,
Meliad the Birch Maiden.

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