Green Tomato Cream Pie
This recipe was inspired by my grandmother’s apple cream pie. It is a fun way to use those early or late-season green tomatoes. Guests will have a hard time guessing your main ingredient but will love...
This chutney is wonderful with grilled chicken and creamy polenta on the side.
Ingredients
SERVINGS: Makes 6 pints
- 2 pounds unripe green tomatoes, finely diced
- 1 cup diced onions
- 1/2 cup currants
- 2 small hot chili peppers, stems and seeds removed, diced
- 1/4 cup sweet vermouth
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons mustard seeds
- 1/2 teaspoon chili pepper flakes
- 1/4 teaspoon smoked paprika
- salt
- 1/4 pound red tomatoes, finely diced
Instructions
Combine the tomatoes, onions, currants, peppers, vermouth, brown sugar, mustard seeds, chili pepper flakes, paprika and salt to taste in a large saucepan, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 25 minutes. Add the red tomatoes.
Continue to simmer for about 1 hour, carefully stirring occasionally to keep the chutney from sticking to the pan and more frequently as the tomatoes soften and the texture thickens. When the mixture has thickened considerably and looks like chutney as opposed to tomato sauce, it’s done. A good test is to pour a small spoonful onto a plate that has been kept in the freezer: the mixture should be jammy and spreadable.
Store the chutney in airtight glass or ceramic containers in the refrigerator for up to 1 month. These jars could also be processed in a water bath so they will be shelf stable. Immediately after the chutney is done, spoon into clean canning jars and process in a boiling-water bath for 15 minutes.
Recipe by Laena McCarthy, reprinted with permission from Edible Brooklyn: The Cookbook copyright 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
