Terra Americana

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 indefinitely.  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