Green Tomato Honey Chutney

I made this chutney recipe from "The Moosewood Cookbook" (1977).    My copy is falling apart as I have used it so extensively over the years.  I like that the recipe uses honey instead of sugar.  It also doesn't have many ingredients so it comes together quickly.  My batch with my modifications to the ingredients made six 1 cup (250 ml) jars - so not too big of a batch.

It looks a little redder here when a picture was taken without a flash.

Click on this link to go to a printable recipe.
With my modifications typed below it made 6 x 1 cup - 250 ml jars

INGREDIENTS:
2.5 pounds green tomatoes - a little over a kilogram
3 Tbsp finely minced fresh ginger - 45 ml
4 large cloves garlic, finely minced
1 tsp mustard seed - 5 ml
1 1/2 tsp cumin seed (or ground) - 7.5 ml
2 tsp sea salt - 10 ml
1 cup honey - 250 ml
1 cup apple cider vinegar - 250 ml - I used organic
cayenne pepper, ground to taste - I used 1 tsp - 5 ml

I used a mix of lightly red and green tomatoes cut chunky style.  The other mincing is the fresh garlic and ginger which is not mentioned above.  Not too much work.  Ignore the advice about "cool before packing" (more below).

Stir all ingredients together, bring to a boil and simmer for an hour.  You can add the cayenne at the end if you want to gauge spiciness.  I like hot food so I added a whole teaspoon.

Ladle while hot into sterilized jars.  Seal jars and process in a boiling water bath for 20 minutes.  Don't screw the lids on tight as you want oxygen to escape from the jar during processing.

Remove jars from water and set on cupboard to cool and seal.  I used long handle tongs to get the very hot jars out.  Use pot holders so you don't get any burns.  As they cool, count the pops based on the number of jars you did so you know they have all sealed.  Any jars that don't seal should be stored in the refrigerator and eaten first.

in good taste,

© Nancy Guppy, RD, MHSc

http://nancyguppy.com/

Cranberry Rhubarb Chutney

I have always loved cranberries and rhubarb.  I love how they are sour and bitter at the same time - especially if you don't overdo it with the sweetener.  Here I have paired them up in this creative chutney that has a multitude of uses.  Canned or jellied cranberries will do in a pinch but they are too sweet and far  from the real thing.  If you don't make fresh cranberries for your special dinners you really should give this version a whirl.  Fast and easy to do.  My method is to make a double batch so we can eat half and put the other half in a clean, sterilized jar that will seal and be ready in the fridge or cupboard for another occasion.  Cook once, eat twice.

USES:

- serve with cheese and biscuits/crackers.  Old white cheddar comes to mind

- spread over a round of brie or camembert and melt in oven.  Serve with a crusty baguette

- stuff into crepes with brie cheese and melt

- use as a condiment with roast pork or poultry

- mix with cream cheese for a tasty spread....

INGREDIENTS:

4 cups (1 liter) rhubarb, diced (fresh or frozen)

2 cups (500 ml) cranberries, fresh or frozen

1 cup (250 ml) onion, red, diced

1/2 cup (125 ml) dark brown sugar or honey

1/4 cup (60 ml) red wine vinegar

2 Tbsp (30 ml) ginger, grated

2 tsp (10 ml) garam masala*

1/2 tsp (2.5 ml) red pepper flakes or cayenne powder

1/2 tsp (2.5 ml) cinnamon, ground

Note:  If you don't have rhubarb you can substitute tart apple

*  garmam masala is an Indian spice blend of black pepper, cardamom, coriander, cloves, cumin and nutmeg.  If you don't live near an Indian market you can usually buy it at the bulk food store.

METHOD:

1.  Combine all ingredients in a saucepan.  I used my garden frozen rhubarb.  I bought organic Stanbush cranberries as I didn't make it to any of our local bogs this fall.  Cover and cook on medium high heat, stirring occasionally, for 15 minutes or until fruit softens, cranberries "pop" and sauce begins to thicken.  You can make the chutney in a glass bowl in the microwave or on top of the stove. 

2.  Spoon into warm, sterilized jars while it is still very hot (right away) and seal immediately. Canning companies recommend that chutneys be processed for 20 minutes in a boiling water bath to ensure food safety. Refrigerate after opening and use within 2-3 months.

As you can see below this is a small batch recipe making only 2 pint (500 ml) jars.

NUTRITION FACTS (per 2 Tbsp/30 ml serving): 20 calories, 0 g fat, 0 mg sodium, 5 g carbohydrate, 1 g fibre, 4 g sugar, 0 g protein.  %Daily Values are 4% vitamin C, 2% calcium and 2% iron.

Yours in good taste,


© Nancy Guppy, RD, MHSc


http://nancyguppy.com/