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| The tomatoes were just starting to ripen on the eve of departure. |
Because I'd be gone for 26 days, and Severo is not all that dependable for garden upkeep, I decided to harvest what I could and take them with me.
They went on tour from NYC to CT, MA and RI, where they met up with some Little Compton apples and were transformed into chutney.
This jar then toured upstate NY and Martha's Vineyard, MA.
It shall be opened in Mar Vista upon my return to CA.
Recipe is from Joy of Cooking, pp 840-1 (1953 edition)
Patucci and I made a combination of the Indian Relish and Apple Chutney recipes and adjusted for the quantity of tomatoes that we had. Basically, we used the recipes as guidelines for ratios of ingredients.
6 grams green tomatoes
6 grams tart apples, peeled + cored
(ours were squash ball size -- don't know variety)
1 md onion
3 inches fresh ginger, peeled
3 small lemons, seeded
chop above to 1/4" dice, put in large saucepan
(we grated the ginger and it was kind of stringy - dicing would have been better)
add
3 cloves garlic, minced
1 c cider vinegar
1 c sugar
some ground red chili pepper
1 tsp mustard seed
1/2 tsp salt
[1/2 tsp tumeric] we didn't have it -- would have been good
1/2 c raisins
a few whole cloves and allspice
simmer on stove until thick -- a couple of hours
(we let it sit overnight to meld flavors even more)
remove cloves + allspice
fill jars, process or freeze
made five 8-12 oz jars
