This apple green tomato chutney is sweet, tart, tangy, and a little bit spicy. A fantastic condiment to use on meats or vegetables, you can also serve it as an appetizer along with cream cheese and crackers or as part of a cheeseboard. Delicious!
1 ½poundsGranny Smith appleswashed and diced (no need to peel)
¾cupgolden raisins
1cupgranulated sugar
1cupcane vinegaror vinegar of choice
1cupwater
2Tablespoonsspicy whole grain mustard
1Tablespooncurry powder
1Tablespoonhoney habanero seasoningor to taste
2teaspoonskosher salt
2bay leaves
several grinds of black pepper
Instructions
Place all ingredients in a large Dutch oven. Stir a few times so everything is evenly combined.
Heat over medium-low heat to bring up to a boil very slowly.
Allow to cook, stirring occasionally, for about 4 hours, or until the mixture has darkened, the juices have concentrated, and all the apples, onions, and green tomatoes are very soft.
Ladle into clean jars and keep in the fridge for up to 3 weeks. Freeze for longer storage.
If you'd like a smoother chutney, feel free to pulse it in a food processor, use an immersion blender, or run it through a food mill fitted with the coarse disc.
Notes
The recipe is easily cut in half or even in quarters if you want to make a small batch.And if you have a ton of green tomatoes, you can certainly double this recipe with good results.To make green tomato chutney without any apples, just double the amount of green tomatoes. You may need to increase the sugar by a bit. Let your tastebuds be your guide here.To make it spicier, increase the mustard, the honey habanero (or similar) and/or add some jalapeno-based hot sauce, cayenne, or hot smoked paprika.Store in the fridge for up to 3 weeks. Freeze for longer storage.