(1 hr, makes about a quart)
This is an end-of-season chutney, using up the tomatoes that didn’t have a chance to ripen, along with other fall flavors. It’d be delicious at the Thanksgiving table, alongside a honey ham, and also yummy in a sandwich on a crescent roll slathered with a little bitter, with ham or leftover roast turkey. Serve with a little green salad for a nice light lunch.
2 small onions, chopped
2 T butter
1 tsp black mustard seed
2 green tomatoes, chopped
1 cup cherry tomatoes, chopped
2 green apples, chopped
1/2 cup sultanas
1/2 cup candied ginger, chopped
1 c. apple cider vinegar
2 tsp jaggery
2 tsp crushed red pepper
3 star anise
1 tsp fennel seeds
1/8 tsp ground cloves
1 stick cinnamon
1. Sauté onions in butter with black mustard seed in a saucepan on medium-high high until onions are golden-translucent, stirring regularly.
2. Add remaining ingredients, bring to a boil, turn down to a simmer, cover, and cook 45 minutes.
Will keep refrigerated for a week or two in the fridge; follow proper canning instructions to store safely for months in the pantry.
