Sunday, July 14, 2013
This fall, pick all those green tomatoes and do something with them. Put them in a box or bag with an apple to hasten ripening, dredge in cornmeal and fry, or make a green tomato chutney! I tried to recreate this recipe with waning fond memories of a delicious condiment to the black bean patties I had at The Mustard Seed restaurant in the Low Country of South Carolina. I get to be there again in a couple of weeks and see how close I came to the inspiration. The chutney I made below is a sweet concoction spiced up with cinnamon, cloves, and ginger. The recipe will be in the fall issue of Heirloom Gardener magazine.