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.
that looks so delicious. seriously.
ReplyDeleteI've tried the paper bag thing with less than impressive results. Think I'll go the chutney route this time. Thanks for the suggestion.
ReplyDeleteI use green tomatoes in omelettes...yum.