Every year before I turn over my garden, I have green tomatoes that I cannot fathom to throw out. This year was no exception and I ended up with around 2 pounds of green cherry sized tomatoes at my final harvest. Normally, I make fried green tomatoes and then pickle the rest with some hot peppers. But, the size of the tomatoes made frying them a bit challenging and 2 lbs of pickled green tomatoes would take me 10 years to eat. I also was NOT a fan of the green tomato salsa I made last year. FYI…green tomatoes are NOTHING like tomatillos.
Low and behold, the power of social media saved me. One of my friends posted a photo of green tomato chutney. Intrigued, I decided to give it a while.
This recipe is an adaptation from the recipe from Food in Jars. I made a few modification, but give all credit to Food in Jars for this delicious chutney. It is sweet and tangy and spicy. It takes a bit like fall with all the spices.