a little green tomato relish on your chicken? yes please
Chutney, relish or salsa. All are close enough for government work. I like to use the English language when describing food as much as possible. English seems more approachable then French for culinary terms. There are as many words as languages for mixing eggs, flour and milk together. I find it easier to just call them pancakes. It is the language we all agreed upon using in this country isn't it?
Anyhoo, green tomatoes are often associated with early Fall when it becomes apparent that some tomatoes are underachievers and will not ripen before the first frost. Slackers. You can also find them in Spring after the tomato plants are thinned out. I got mine from Hartshorns Farm at the our Saturday Farmers Market. Not as sweet and firmer than ripe red tomatoes they hold up well when cooked. When fried its hard to tell them apart from red ones. Tastes like fried food. I don't mind them tossed in a salad.
This relish goes great on grilled cheeses, hamburgers, roast meats and even can be thinned out with oil to make a dressing. It will last about couple of weeks in the fridge. Longer if you follow proper canning instructions.
Try this recipe if you can find some green tomatoes. Especially if it doesn't appeal to you. Nothing beats learning something new.
You will need a large non-reactive pan. Makes about a quart.
- 2 large apples peeled small dice. Granny Smiths hold up well
- 1 qt green tomatoes, Spring ones are small and sold in baskets, medium dice
- 1 onion small dice
- 1 jalapeno fine dice, no seeds (optional)
- 3/4 cup good cider vinegar
- 1/2 cup brown sugar
- 2" piece of cinnamon
- 1/2 teaspoon dry mustard
- 1 Tablespoon fresh grated ginger
- 6 cracked peppercorns, I like white ones
- 6 cracked coriander seeds (optional)
- pinch of sea salt
- 1/2 cup currants or small diced dried apricots
Put everything but the dried fruit in the pan, bring to a boil and simmer for 30 minutes until thick. Don't for get to stir. Add the dried fruit cook for an additional minute. Taste, it will be better in a few days after the flavors meld.
Attention Aga OwnersNothing is easier than making some preserves in an Aga. Bring to a boil on the Boil Plate and into the Simmer Oven for an hour or so.