Irish Cook

Late Bloomers Make Great Tomato Chutney

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 (my favorite) is to use them mixed with colorful heirlooms for a sweet-savory chutney. Use this to accompany grilled steak, pork chops, roast pork, cold meats, and cheese.



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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