Minoo used the green tomatoes given by the Richmond Sharing Farm to make some Green Tomatoes Chutney.
The green tomatoes have to be harvested due to the change of weather to cold and wet fall weather.
The sweet and tart Green Tomatoes Chutney made a great condiment for the Butternut Squash Cake. It also goes well with chicken dish.
- 3 cups diced green tomatoes
- 1/2 cup chopped red onions
- 1 tart apple (like Granny Smith), peeled, cored and diced
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon chili flakes
- 2 star anise (optional)
- 1 tablespoon finely chopped candied ginger
- 1 teaspoon kosher salt
Source: South Arm Multicultural Community Kitchen
Yield: 1 1/2 cups
|Place all the ingredients in a pot over high heat.
Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until mixture is thick and tomatoes are softened.
|The chutney will last about three weeks in the fridge.|