Because every time I see green tomatoes I feel compelled to buy some…
Unripe green tomatoes (not the heirloom variety) usually appear toward the end of tomato season, in early fall. Tomatoes that remain in abundance on the vines but may not get a chance to ripen are picked green before the cold weather sets in.
I buy green tomatoes every year at least once, just for the pleasure of seizing the fleeting moment. I have made green tomato jam, which I remember from my childhood; I have improvised fried green tomatoes, after seeing the movie; this year I decided to make green tomato chutney. This recipe is compiled from examples I found in a couple of my cookbooks and online.
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3 lb (1.5 kg) green tomatoes
1 lb (450 g or about 2 medium) apples
2 medium onions
1 untreated lemon
Small piece fresh ginger root (about 2 in or 5 cm long)
Handful of raisins (optional)
1/2 tsp cayenne pepper
1 1 /2 tsp salt
1 1/2 cups (300 g) brown sugar
2 cups (1/2 l) cider vinegar
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Coarsely chop tomatoes and apples, finely chop onions, and very finely chop lemon (with rind) and ginger (without peel). Place all in a large, heavy-bottom saucepan. Add raisins, cayenne, salt, sugar, and vinegar. Mix.
Slowly bring to a boil then simmer over low heat for at least 2 hours, stirring occasionally to prevent sticking to the pan, until the chutney has thickened.
Sterilize jars in boiling water for 5 to 10 minutes. Pour hot chutney into sterilized jars and close immediately. Wait for a few weeks as chutney needs to mature.
Nettle and Quince 