Chutney is one of the things I have learned to make to use up all of my green tomatoes at the end of the harvest season. My husband has long been a fan of Major Grey’s chutney with lamb, and this version is also a great accompaniment with lamb or curried stews and rice dishes.
- 12 medium size green tomatoes roughly chopped
- 2 apples chopped and cored
- 4 cloves garlic chopped fine
- 1 large onion chopped
- 1 cup brown sugar
- 1 cup apple ciider vinegar
- 1 teaspoon all spice
- 1 teaspoon curry powder
- 1/2 teaspoon cloves
- 2 Serano chilis with seeds removed finely chopped
- 1 inch piece ginger grated on a microplane
- 1 tablespoon salt
- Put all ingredients in a heavy saucepan and simmer for two hours until the mixture is chunky and soft. Use a potato masher halfway through cooking to break down large pieces and make a chunky thick sauce.
- Pour hot ingredients into pint jar and leave an inch and a half of empty space at the top of the jar (head room)
- Wipe the rim of the jar clean with a dish towel, place the lid on top, then the screw cap on, but not too tight
- Submerge jars into a boiling pot of water with the cover on the pot and let process for 12 minutes.
- Use your jar lifter to remove each jar, keeping the jar upright the whole time, and set on a kitchen towel to cool.
- Let jars sit undisturbed for 24 hours. You do not want to disturb the sealing process.
- Unscrew the rings and check your seals by gently lifting them up - they should not be loose or pull up
- You can now store safely either with the rings on or off the jars
Try these other ways to you your home made chutney:
- As a glaze for your favorite grilled meats on the grill like chicken, or glaze a pork or lamb chop
- As a supplement to Mayonaise or Greek Yogurt in Chicken salad
- As a marinade with pork loin or chops. Thin with a bit of apple cider and toss in a ziplock bag for a marinade.
- As a salad dressing by whisking two tablespoons chutney with 1/4 cup Olive Oil and 2 Tablespoons cider vinegar and 2 teaspoons Dijon Mustard.
- As a compote on a cheese plate over a soft cheese like Brie or Goat cheese or thinned with some balsamic vinegar and drizzled over pureed white beans
- As a flavoring spread in a Grilled Cheese or on top of a slice of baguette for apple bruschetta
- As a dipping sauce for chicken wings or you can puree the sauce to thin it and use it for fries
- Another dipping option is to add it to mayo or sour cream or plain greek yogurt
- As a base on a platter for roasted sweet potatoes, potatoes or beets
- As a sauce starter in the Instant pot. Add coconut milk, veggies, beans or meat and set the pot to manual for 10 minutes and you have a sauce to serve over rice.
- Use a pint jar as your Thanksgiving dressing base that you mix with your croutons, onions, sage and other chopped vegetables.