We have arrived at that time of year when suddenly gardens are overflowing with tomatoes which is great for canners who make chili sauces, salsas and tomato sauces. I know there is only so much room to store all of these and what do you do with the abundance of green tomatoes, especially with cooler evening upon us?
Having lived for a long time in Ontario, it was always a race for my tomatoes to ripen in time before we were hit with frost which would quickly put an end to the tomato season with one cold night. One recipe I would always make with my excess green tomatoes was Green Tomato Chutney, a wonderful relish to accompany so many things. This was my grandmother’s recipe and like my chili sauce, regardless of how much I made, it would be gone before green tomato season returned. It does use a lot of sugar but it tastes fantastic.
Green Tomato Chutney
- 4 lbs green tomatoes, skinned (optional) and sliced
- 3 large onions diced
- 1 lb of dark brown sugar
- 2 tsp. mustard seed
- 2 oz. pickling spice in a cheese cloth pouch
- 1/8 tsp cayenne pepper
- 1 pint (or 2 cups) of malt vinegar (very important)
- Salt to taste
Boil all ingredients gently for 1½ to 2 hours, stirring frequently. Remove cheesecloth pouch form mixture before filling and sealing in pickling jars.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!