If you’ve still got green tomatos in the garden at the end of the summer, why not make some green tomato chutney?
This delectible condiment goes with just about anything, but is especially tasty with tourtière, omlettes and adds a spirted zing to any sandwitch.
Ketchup Vert or Green Tomato Chutney
Recipe adapted from L’encyclopédie de la cuisine by Jehane Benoit
- 5 pounds green tomatoes
- ¼ cup coarse salt
- 2 large red onions, sliced
- ½ bunch celery, diced
- 1½ cup finely chopped green cabbage
- 1½ cup white vinegar
- 1½ cups sugar
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon cayenne
Wash and slice the tomatoes. Place in a glass or metal bowl. Sprinkle with coarse salt. Let sit overnight in a warm place.
The next morning, pour into a sieve and drain 2 to 3 hours.
Put the tomatoes in a large pot with the drained tomatoes, onions, celery, green cabbage and the rest of the ingredients.
Gently boil for 40-50 minutes, until the celery is soft. Pour hot sterilized jars and process for 20 minutes.