There’s something about the very word “chutney” that I’ve
always thought exotic. I suppose that’s
because it was something foreign to me as a child. We had Welch’s grape jelly (in Flintstone glasses or maybe Tom and Jerry) or we had pickle relish. Chutney kind of mixes those together.
I do vaguely recall Christmas gift packages my parents would
receive, filled with cheese, meat, crackers and a jar of something with “MajorGrey” emblazoned on it. Since then I’ve
seen jars of all kinds of chutney, including the Major, in gourmet food shops.
But still I kept my distance. It was
unfamiliar.
So why make chutney?
Why now?
- I’ll eat anything. (Just ask Mr. Rosemary.)
- I love to experiment. (Ditto.)
- I had a whole bunch of green tomatoes still sitting on the vine. With a heavy frost sure to hit any day now, I needed to do something.
Enter Martha. I often
turn to one of my big bible-type cookbooks when I have a need to
make an indefinable something with a particular something.
I found this Green Tomato Chutney recipe in the huge The Martha Stewart Living Cookbook, The Original Classics.
That’s the orange one. I have the blue one, too; that’s the New Classics
version. And I do consult them often.
So I had all the ingredients, I knew the chutney would keep
a long time and I had visions of, not sugarplums, but pretty jars of my
homemade chutney as charming Christmas gifts.
This particular recipe was pretty time-consuming,
though. And I found that paring green
tomatoes is a whole lot harder than with ripe tomatoes.
My verdict? It’s
pretty good. And I didn't waste the tomatoes. I’ve been eating it on my
morning toast, on top of a smear of mascarpone cheese. My neighbor Dick stopped by soon after I
finished making the chutney and I made him taste it. He’s a great guinea pig. He just took the cracker I offered without even asking what it was and
immediately declared, “Tastes like mincemeat.”
A spot on description.
Chutneys are just a condiment, and as varied as any salsa or
relish. Usually, it’s a sweet-sour mix
of fruit and vegetable combinations with vinegar and sugar, cooked well down.
Next time, I’d use apple instead of raisins. (Mr. Rosemary's comment: "I relish relish; I don't 'chutney' chutney.")
But my visions of Christmas presents of chutney? Sorry, but not gonna happen.
from The Martha Stewart Living Cookbook, The Original
Classics
1 large bunch fresh mint, roughly chopped
4 pounds green tomatoes
2 yellow onion (1 pound), finely diced
1 ½ cup white vinegar
1 ½ cup sugar
1 teaspoon kosher salt
1 cup golden raisins
1. Cover and bring a large stock pot of water to a boil. Tie
mint in a piece of cheesecloth. Set
aside. Prepare an ice water bath. Set
aside
2. Using a paring knife, remove the core and score the end
of each tomato with a shallow “x”.
Blanch the tomatoes in the boiling water for 30 seconds. With a slotted spoon, transfer the tomatoes
to the ice bath. Using a paring knife,
peel off the skin and discard. Cut the tomatoes into ¾ inch chunks and set
aside.
3. Combine the
onions, vinegar, mint bundle, sugar, salt, raisins and 1 cup water in a
low-sided 6-quart saucepan. Cover and
bring to a boil over medium high heat.
4. Add the tomatoes
and reduce to a simmer. Cook, stirring
frequently until the tomatoes are tender, about 1 hour.
5. Increase the heat
to high and continue cooking stirring frequently until almost all the liquid is
absorbed, about 5 minutes. Remove the
pan from the heat and discard the mint bundle.
6. Transfer the
chutney immediately to a large bowl over the ice bath to chill. Chutney can be
stored, refrigerated in an airtight container up to 4 weeks.
Makes 6 half-pint jars.