When we’re lucky, the tomato season can extend well into September. Some late bloomers barely ripen at all though, staying evergreen and not too tasty on their own. A great solution to making use of green tomatoes is to fry them for a delicious southern style dish served with remoulade dressing, or use them mixed with colorful heirlooms for a sweet-savory chutney (my favorite). Use this to accompany grilled steak, pork chops, roast pork, cold meats, and cheese. You’ll find a similar recipe for tomato chutney in Chapter No. 2: SUMMER, An Samhradh, in my cookbook Favorite Flavors of Ireland. To order a signed copy with FREE SHIPPING, visit www.irishcook.com.
HEIRLOOM-GREEN TOMATO CHUTNEY
MAKES ABOUT 2 CUPS
1/2 cup (packed) light brown sugar
1/3 cup chopped onion
1/3 cup cider vinegar
1/3 cup golden raisins
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 pound heirloom tomatoes
1/2 pound green tomatoes
1. In a large saucepan over medium heat, combine all the ingredients. Bring slowly to boil, and then reduce heat and simmer, stirring occasionally and removing skins as they separate from pulp, for 1 hour and 30 minutes, or until mixture thickens.
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