"Everything you need to spice up your life."

Sweet and Spicy, Green Tomato Chutney is a recipe to enjoy summer's harvest all year long.

I have tiny yellow tomatoes that take over my yard every summer.  The birds just love to plant them.  This year they are even coming up in the rocks of our Koi pond.  There are so many it is a race to harvest them.  Inevitably there are thousands of little green ones waiting to ripen as the nights get frosty.  This recipe makes the most of their sweet and savory flavors.

• 4 cups green tomatoes chopped fine, include juices.
• 1 med onion, chopped coarsely
• 2 tbsp Jamaican Jerk Seasoning
• 1 cup brown sugar
• 1 cup Rosemary, Hot Pepper & Garlic Vinegar

Preheat medium  pot on stove top.  Add tomatoes and 1 tbsp Jamaican Jerk Seasoning. Let simmer on medium setting for 40 minutes.  Stir occasionally.

After 40 minutes add remaining tbsp Jamaican Jerk Seasoning along with brown sugar and vinegar.  Simmer fore another 30 minutes or until the Chutney has thickened to your liking.  Stir occasionally.

When Chutney has cooled pour into an airtight jar.  Will keep in the  fridge indefinately.  Or consider preserving by canning.  A delicious condiment for Pork and Poultry.  Looking for a quick meal with some gourmet appeal?  Toss the Green Tomato Chutney with pasta, walnuts and chevre. Simple and sensational!

What you've shared: 

Nothing like a tomatillo salsa if you want to go south, too. But this is a beautiful recipe. Love to balance flavors like this-sweet and spicy, tart and sweet, earth and spice...always great.
Posted by M. Gavin Shipman

Ashley Bartner • Thanks for sharing this - we have a massive garden with loads of tomatoes as well! I love this way to preserve the tomatoes!!

More recipes to preserve the joys of summer:

• Piccalilli

• Rhubarb Mustard Sauce

• Peach Salsa

• Chunky Ketchup

Photo Credit:  Justin Hansen

Island Haddock simmered in a spicey green curry sauce, inspired by P.E.I.

After a day of perusing the islands back roads, finding Green Gables, enjoying local gouda and meeting Heather and Jaime Matos we headed back to our cottage.  Relaxing on the red sand beach I started to think of the tantalizing bottle of Rose we brought back from the winery and what local catch I could prepare to go with it.

Light, crisp with a hint of the body and fruit you would find in a pinot; this wine was perfect paired with a fish curry.  At the local market I found haddock, fresh cilantro, garlic a jar of picked chilies, chicken stock and a can of coconut milk.  Beacause I brought sample pack of all our spices, I was in business.  The fish gently cooked in the sauce as it simmered. We sat on our porch and watch the sun go down as it's fragrance wafted through the air. What a way to end a glorious day....

• 2 cups packed chopped cilantro leaves and stems
• 3 chiles, thinly sliced
• 1 garlic clove, smashed
• 3 tbsp Lemon Ginger Curry
• 1/2 cup water
• 1 can Coconut Milk
• 1/2 cup chicken stock
• Sea Salt to taste
• 2 Haddock filets (other types of white fish like Barramundi work too)
  
• 2 cups of cooked brown rice (Basmati would be the idea choice)
  

Ideally you would have a food processor or blender to combine the cilantro, chiles, Lemon Ginger Curry and water and process to a fine paste.  You can also chop everything fine and mix together by hand.  In a large saucepan, combine the coconut milk, chicken stock and the spice paste and bring to a boil. Add fish and simmer over moderate heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.

If you love fish:

• Grilled Tilapia

• Psari Sto Foruno, Baked Fish

• Moroccan Style Fish

• Snapper Veracruz

Photo Credit:  Julie Cecchini