This time of year the garden has “wound down.” My tomato and pepper plants look bad and its too cool for them to ripen any further. Yesterday we took out the plants and will be putting the garden “to bed” for the coming winter. I have a whole bunch of green tomatoes and red and green peppers. There are also many local apple orchards with plenty of fruit for sale. I always stock up for the winter and fill my frig’s fruit drawer. I use Jimmy Nardello peppers, which I grow every year, instead of bell peppers. Any sweet pepper will work.
This is another modified “Recipes from a Kitchen Garden” recipe that I have already highly recommended to anyone who will listen. This chutney is great for mixing into chicken salad and other cold meat dishes. It also makes a nice gift for your other foodie friends.
5 cups coarsely chopped green tomatoes (not blemishes or bad spots)
3 cups peeled, cored and coarsely chopped cooking apple (Pippin, Granny Smith, Golden Delicious)
1 cup seeded and coarsely chopped sweet red pepper
1/2 cup golden raisins
2 Tbs of fine chopped ginger or ginger puree
2 cloves garlic, minced
1/2 tsp mustard seed
1/2 tsp ground cumin
1 tsp ground coriander
1/8 tsp fresh ground nutmeg (it makes a BIG difference)
1/8 tsp cayenne pepper (optional)
2 tsp salt
1 cup raw or brown sugar (firmly packed)
1 cup rice or white vinegar
In a medium saucepan (non-reactive) combine all ingredients. Bring to a boil and simmer for 45 minutes or until thickened. Cool slightly and ladle into clean, sterilized jars and seal. Store in your refrigerator or process in a hot water bath: 10 minutes for half-pints, 15 minutes for pint jars. Give the chutney at least a week for the flavors to blend before using.