Late Season Rhubarb, Onion, Green Tomato and Apple Chutney

You can make delicious chutneys and jams with green tomatoes late in the gardening season. The pectin in a green tomato acts as a thickening agent, and these savory, delicious, jammy sauces will bring your garden harvest into the Winter months.

Late Season Rhubarb, Onion, Green Tomato and Apple Chutney

Yield: 12 1/2 pint Mason Jars

This Chutney takes advantage of the late-season produce, including Rhubarb, Onions, Green Tomatoes and Apples, and is paired with dates and African spices like Peppers, Cinnamon, Cumin, and Sumac for seasoning

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Ingredients

• 4 stalks late season rhubarb *
• 4 cups chopped onion
• 3 green applescored and chopped
• 8 medium sized green tomatoes chopped
• 1 cup chopped, dried and sugared dates (You can dubstitute chopped non sugared dates, cranberries or raisins here too)
• 2 cups brown sugar
• 2 cups apple cider vinegar
• 1/3 cup Pineapple juice (you could use apple juice here too)
• 2 tablespoons salt
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 2 teaspoon sumac
• 1 teaspoon ground cloves
• 1 teaspoon cayenne pepper

Instructions

1. Combine all ingredients in a large, heavy pot; a Dutch oven works well, but avoid cast iron for this recipe.
2. Bring to a boil for 15 minutes
3. Turn heat down to medium-low and simmer gently for 45 more minutes
4. Using a potato masher, mash up any remaining larger chunks - I like to see some chunks in the chutney that are smaller. The texture, when done, should mound up on a spoon. It will thicken from the green tomato pectin as it cools
5. Ladle hot chutney into prepared jars. Leave 1/2" of headspace. Remove any air bubbles by sliding a knife or a toothpick around the edges of the jar.
7. Wipe the rim of the jar with a clean cloth, and center the canning lid on the jar. Screw the band onto the jar until you feel resistance but not too tight.
9. Place filled jars in the canner. Make sure they are completely covered with water. Cover canner.
11. Bring water in the canner to a boil, and boil jars for 10 minutes.
13. Turn off the heat, remove the canner lid, and leave jars in hot water for 5 minutes.
15. Remove from canner with tongs and let cool. Do not tighten the metal bands.
16. Let sit for a few hours on the counter to cool.
17. As the jars sit, you will hear a metallic 'ping' as the jars cool. This is good - the canning process has created the proper vacuum seal to make your chutney last on the shelves. The lids of the jars will be slightly concave - you should not be able to push them down.
18. Label and store jars.

Notes

*Be mindful to not harvest your plant late in the season - by removing 4 stalks I am still leaving 80% of the plant intact

Here are ways to use this delicious late-season chutney:

Tomato chutney is a versatile condiment that can be used in a variety of dishes to add flavor and a hint of sweetness. Here are some delicious things you can make with tomato chutney:

1. Chicken Dishes:
   • Use tomato chutney as a sauce for skillet crispy chicken thighs. Crisp the thighs on both sides in a skillet, pour chutney around the chicken with some broth or water to thin it, and put it in the oven for 15 minutes at 375 to make a delicious chicken dish.
2. Grilled Lamb or Pork:
   • Use tomato chutney as a marinade or glaze for grilled meats, pork, or lamb. .
3. Cheese Platter:
   • Serve tomato chutney alongside a cheese platter. It pairs wonderfully with various cheeses, such as cheddar, brie, or goat cheese.
4. Indian Cuisine:
   • Tomato chutney is a common accompaniment to Indian dishes. Serve it with dosas, idlis, samosas, or as a side with curries and rice.
5. Instant Pot Rice:
   • I cook 1 cup of rice, 1 cup of liquid, and a half-pint chutney with rice in the Instant Pot for a quick rice dish. 
   • Also, you can add a can of Coconut milk and beans or protein and make a curry.
6. Pizza Topping:
   • Instead of traditional tomato sauce, spread tomato chutney on pizza dough as a base. Add your favorite toppings and cheese.
7. Bowls or Grains:
   • Use tomato chutney as a dressing for bowls with roasted vegetables or grains like quinoa or couscous.
8. Dipping Sauce:
   • Serve tomato chutney as a dipping sauce for snacks like spring rolls, pakoras, or chicken tenders.
9. Crostini or Bruschetta:
   • Spread tomato chutney on toasted baguette slices and top with fresh herbs and goat cheese for a delicious appetizer.
10. Grilled Cheese Sandwiches:
    • Add a layer of tomato chutney to your grilled cheese sandwiches for an extra burst of flavor.
11. Meatloaf Glaze:
    • Use tomato chutney as a glaze for meatloaf or meatballs for a sweet and tangy twist.
12. Pulled Pork or Chicken Sandwiches:
    • Mix tomato chutney with barbecue sauce for pulled pork or chicken