Green Tomato Chutney, Spicy and Sweet
A family recipe from Kentucky
This is a condiment that is a favorite with my family in Kentucky and a family recipe that uses up green tomatoes remaining at the end of the season.
Makes about 16 pints
4 pounds green tomatoes
3 large or 4 medium barely ripe mangoes (other fruit can be substituted, firm not quite ripe peaches, tart, firm apples, barely ripe papaya or similar fruits.
-You should have about 6 pounds of fruit.
3 large yellow onions (do not use the very mild or “sweet” onions)
6 banana peppers (hot) peeled and seeded.
-You can also use other medium hot peppers of your choice.
-If using smaller peppers use enough so you have about 1 1/4 cups of chopped peppers.
1 cup sultanas or other light or golden raisins.
2 cups raw sugar, use turbinado or light brown as a substitute.
-Or you can use 1 cup white sugar and 1 cup dark molasses.
3 tablespoons finely chopped fresh ginger – if not available, use 1 1/2 teaspoons ground ginger.
2 1/2 tablespoons kosher salt (Diamond Flake) if you use the finer grind use only 1 3/4 tablespoons.
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
4 cups apple cider vinegar
Blanch and peel the tomatoes and peaches, peel the other fruit and remove cores and seeds.
Chop all fresh ingredients into 1/2 inch dice, approximately.
Place the vinegar, sugar, salt, ginger, spices and raisins into a large non-reactive pot.
Bring to a boil.
Add all the fruit and onions, stir well. If more liquid is needed to cover the fruit, add up to 1 1/2 cups of water.
After liquid has returned to a boil continue cooking for about 30 minutes.
Reduce heat to a simmer and cook uncovered for about 2 1/2 to 3 hours, stirring occasionally.
The mixture should be thick and the fruit should look slightly translucent.
If it gets too thick, add a cup of boiling water and mix well.
*About 2/3 through the simmering time, remove some to a small dish, taste and adjust flavor, adding additional spices, salt or sugar if necessary.*
At this point you can also add fruit syrups, hot sauces, etc., to adjust the taste if desired.
This is a very versatile recipe, stamp your own mark on it by varying it to suit your taste.
When done, ladle into hot sterilized jars. Clean the top rim of the jars carefully, place the lids and add rings loosely. Process in boiling water for 15 minutes.
Finished amount can vary depending on how much the fruit cooks down. I have gotten as much as 20 pints using very firm fruit.
My grandfather liked this made with coarsely chopped pecans or walnuts cooked with the fruit. So there was always a separate smaller pot prepared the way he liked it. I still make a couple of pints this way, just for old times.