Recipe Sharing | Green Tomato Chutney

Green Tomato Chutney

The perfect time to use green tomatoes is when the vines start shutting down at the end of the season. Any fruit left on the vine will never ripen before rotting.

We are serving this sauce this week because it goes really well with Salmon "Wild Quilieut King Salmon, Green Tomato Chutney, Our 8-Row Flint Corn Grits, Garden Collards". This time of year river salmon are high in fat content but lacking the brightness of net caught salmon. This sauce adds the brightness. It is entirely made from Whidbey Island ingredients; mainly our own farm and Foxtail Farm too.

Happy eating,
The Orchard Kitchen Team

INGREDIENTS

Green Tomato Chutney
Makes approximately 4 Quarts

2 C. Honey
2 C OK Cider Vinegar
2 T Yellow Mustard Seed
2 t OK Chili (substitute d’Espelette Pepper)
½ C Ginger, Cut in fine julienne
¼ C Garlic, chopped finely
1 ½ T Salt
1 t Turmeric Powder
1 t Cinnamon, ground

4 C Yellow Onion, medium dice
2 ½ C Quince, medium dice

12 C Green Tomatoes, medium dice

¼ C Parsley, Sliced

TECHNIQUE & PREPARATION

Put the honey, vinegar and all of the spices in a thick-bottom stock pot or Dutch oven.  Bring to a simmer and cook for 10 minutes, until the mustard seeds begin to re-hydrate. 
 
Add the onion and quince and return to a simmer.  Cook until they are tender, approximately 10 minutes. 
 
Add the tomatoes and cook just until the tomatoes are cooked but not mushy. 
 
Remove from heat and add the parsley.  Adjust the seasoning with salt and a bit more vinegar if necessary.

An original recipe by Chef Vincent Nattress, The Orchard Kitchen

More from Vincent here