Green Tomato Chutney

Green Tomato Chutney Recipe - Vegetarian Indian Cuisine

Region / culture: India | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 10 |

Vegetarian diet

Introduction

Green tomato chutney is a tangy and sweet condiment that is perfect for adding a burst of flavor to a variety of dishes. This versatile chutney can be used as a topping for sandwiches, a dip for chips, or a side dish for meats and cheeses.

History

Green tomato chutney has its origins in Indian cuisine, where chutneys are a staple condiment. The use of green tomatoes in this recipe adds a unique twist to the traditional chutney, providing a fresh and slightly tart flavor.

Ingredients

12 oz (340 g) of green tomatoes or tomatillos, chopped
2 large onions, chopped
1 tsp of salt
2 cups of apple cider vinegar
3 cups of sugar
1 tsp of ground nutmeg
1 tsp of cinnamon
0.5 tsp of ground cloves
1 chili pepper, sliced, to your taste

How to prepare

Place the chopped vegetables in a large pot.
Add the sugar, vinegar, salt, and spices. Stir well.
Heat the mixture, stirring, until the sugar has almost melted, then bring to a boil.
Stir well, reduce the heat slightly, and simmer, uncovered, until the mixture thickens. This will take approximately an hour. Towards the end of cooking, add the chili.
If your chutney doesn't thicken as desired, drain off any excess liquid. The thickness may vary depending on the type of tomato used.
Allow the chutney to cool, then refrigerate. It will thicken further as it cools. It can also be frozen.
For storage, pour the mixture into hot, sterilized bottles and seal them.

Variations

Add diced apples or raisins for a sweeter chutney.
Experiment with different spices such as ginger or cardamom for a unique flavor profile.

Cooking Tips & Tricks

Be sure to chop the vegetables evenly to ensure they cook at the same rate.

- Adjust the amount of chili pepper to suit your taste preferences.

- Stir the chutney frequently while it is simmering to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Serve green tomato chutney alongside grilled meats, cheeses, or as a topping for sandwiches and wraps.

Cooking Techniques

Simmering the chutney uncovered allows the mixture to thicken and develop a rich flavor.

Ingredient Substitutions

If tomatillos are not available, you can use green tomatoes as a substitute in this recipe.

Make Ahead Tips

Green tomato chutney can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Serve green tomato chutney in a small bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Green tomato chutney pairs well with grilled meats, cheeses, and crusty bread.

Storage and Reheating Instructions

Store green tomato chutney in a sealed container in the refrigerator for up to two weeks. Reheat gently in a saucepan before serving.

Nutrition Information

Calories per serving

Each serving of green tomato chutney contains approximately 100 calories.

Carbohydrates

Each serving of green tomato chutney contains approximately 25 grams of carbohydrates.

Fats

Green tomato chutney is low in fat, with each serving containing less than 1 gram of fat.

Proteins

Each serving of green tomato chutney contains negligible amounts of protein.

Vitamins and minerals

Green tomato chutney is a good source of vitamin C, providing approximately 10% of the recommended daily intake per serving.

Alergens

Green tomato chutney may contain allergens such as chili peppers. Be sure to check the ingredient list for any potential allergens before consuming.

Summary

Green tomato chutney is a low-fat condiment that is rich in vitamin C and carbohydrates. It is a flavorful addition to a variety of dishes.

Summary

Green tomato chutney is a delicious and versatile condiment that adds a burst of flavor to a variety of dishes. With its tangy and sweet flavor profile, this chutney is sure to become a favorite in your kitchen.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for green tomato chutney. It was a hot summer day, and I was visiting my dear friend Margaret in her cozy little cottage on the outskirts of town. As soon as I walked in, the sweet and tangy aroma of simmering tomatoes, spices, and vinegar filled the air. Margaret was in her kitchen, a whirlwind of activity, chopping, stirring, and tasting.

I watched in awe as she expertly prepared the chutney, a skill she had learned from her own grandmother many years ago. As she worked, Margaret shared stories of her childhood spent in the countryside, helping her grandmother tend to the garden and preserve the harvest.

"Green tomato chutney was a staple in our household," Margaret explained, her eyes gleaming with nostalgia. "We would make big batches of it every summer, using up all the unripe tomatoes from the garden. It's a family recipe that has been passed down through generations."

As the chutney bubbled away on the stove, Margaret handed me a spoonful to taste. The flavors exploded in my mouth - the tartness of the tomatoes, the sweetness of the sugar, and the warmth of the spices all coming together in perfect harmony. I was hooked.

From that day on, I knew I had to learn how to make green tomato chutney myself. Margaret graciously shared her recipe with me, and I set out to perfect it in my own kitchen. Over the years, I made countless batches of chutney, tweaking and adjusting the ingredients until I found the perfect balance of flavors.

I sourced my ingredients carefully, selecting only the freshest green tomatoes, onions, and spices. I would spend hours in my kitchen, chopping, mixing, and simmering the chutney until it reached the perfect consistency - thick and chunky, with just the right amount of sweetness and spice.

Each batch of chutney brought back memories of that day in Margaret's kitchen, and I felt a deep connection to my grandmother's and Margaret's shared love of cooking and preserving. I would often gift jars of chutney to friends and family, who would rave about its deliciousness and beg for the recipe.

As the years passed, I continued to make green tomato chutney, each batch a labor of love and a tribute to the women who had inspired me. My kitchen would be filled with the intoxicating aroma of tomatoes and spices, and I would hum a tune as I stirred the pot, lost in the joy of creating something delicious and meaningful.

Now, as I sit here in my own cozy cottage, surrounded by jars of green tomato chutney waiting to be enjoyed, I am filled with gratitude for the recipes and stories that have been passed down to me. Cooking has always been a way for me to connect with my past, to honor the women who came before me, and to share a piece of myself with others.

So the next time you taste a spoonful of my green tomato chutney, know that it is not just a condiment - it is a labor of love, a tribute to the generations of women who have taught me the art of cooking and preserving. And remember, behind every recipe lies a story waiting to be shared.