Green Tomato Chutney
If your tomatoes don't turn red in autumn, that's no reason to throw them all away. Green tomato chutney is a culinary delicacy when served in small amounts as a dip, tasty on sandwiches, or with meat and cheese.
Ingredients für round about 11 empty mustard jars á 120 ml
- 900 g green tomatoes, finely diced
- 1 medium red onion, finely chopped
- 2 sourish apples, coarsely grated
- 1 tbsp neutral oil
- 180 g brown sugar
- 180 ml apple cider vinegar
- 3-4 cm ginger, finely grated
- 1-2 red chili peppers, finely chopped
- 3-4 tbsp black mustard seeds
- 2 tbsp lemon juice
- 1 tsp salt
How-to
Briefly fry the onions, chili peppers, and apples in oil. Add the tomatoes and vinegar and simmer for 10 minutes. Add the sugar, salt, ginger, and lemon juice and simmer for another approx. 50 minutes. Mash with a potato masher or in a food processor until your desired consistency. I like it when it's not too mushy.
Pour into sterile jars while hot.
Chutney is best stored for 4-6 weeks before trying it for the first time. Only then will all the components have blended well together.
CAUTION: There is something special about this chutney: green tomatoes contain solanine, a toxic alkaloid. To cause the first severe symptoms of poisoning (nausea, vomiting, headaches, gastrointestinal problems), you would have to eat 625 grams of raw unripen tomatoes. And because Solanine is not broken down by cooking, I wouldn't recommend eating tons of this chutney. But you wouldn't do that if you were using it as a spread or in a dip. A maximum of 3 tablespoons per day is a safe limit.
Bon appetite … with Mustheb it tastes better