As the weather is getting colder and the days are getting shorter, I’ve noticed that the tomato production is slowing. Some of my tomatoes are are starting to yellow. We still have another month before our average first frost date (approx. Nov 1), but the end is nigh.
There are still a few green tomatoes on the plants. If there is some hint of red on the tomatoes, you can generally ripen them on a counter or in a paper bag, but if they’re green-green, they’ll never ripen.
I’ve made fried green tomatoes in the past. They’re okay. But I wasn’t really in the mood for fried green tomatoes. Fortunately, my Moosewood cookbook has a recipe for Tomato Chutney, that specifically calls for green tomatoes!
It’s super quick to whip up, and I suppose if you had a huge pile of green tomatoes at the end of the season and knew how to can, this would be a good way to preserve them.
I don’t have a ton of green tomatoes, and I don’t know how to can, so I just made a small pot.
I did a quick google search for suggestions for dishes to serve this with. I was often used as a spread on bread with cheese. That could also be good, but I don’t have bread or cheese at the moment, so I cannot confirm. I ate it with chickpea curry and flatbread, and it was delicious! Sweet and tangy – a good complement to a spicy curry.