We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.
What to Make with Your Green Tomato Chutney Recipe
Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out his other recipes for Roasted Root Vegetables, Wintertime Rice and Beans, and Wonton Noodle-Wrapped Prawn Lettuce Wrap. Each dish is thoughtfully and interestingly flavored!
Green Tomato Chutney
Description
A chutney that takes you into fall.
Ingredients
Scale
- 8 cups unripe cherry tomatoes
- 2 cups chopped apple (skin on)
- 2 cups chopped pear (skin on)
- 2 chopped yellow onions
- 1 chopped jalapeno (seeds and all….could go to 2 if you want)
- 3 cloves chopped garlic
- ½ cup raisins
- 2 cups white balsamic vinegar
- 1 cup sugar (could go to 1.5 cups)
- 2 tbsp salt
- 2 tbsp juniper berries (skip it if you don’t have them)
- 1 tsp nutmeg
- 1 tbsp celery seed
- 3 tbsp cumin seed
- 2 tbsp ground ginger
- 3 tbsp smoked paprika
- 2 tbsp grainy brown mustard
Instructions
- Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!
- Let sit overnight and bring to bubble again for a few min.
- Let cool. Put in jars and store in fridge.
Styling by Rafael Vencio
Photography by Dave Bryce
Flatware by Design Within Reach.
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