Curried Green Tomato Chutney

OK so this green tomato chutney is gorgeous. 

I had one tomato plant in a pot sitting on my front deck all summer. Come mid September the plant was full of tomatoes but none had ripened. Hurricane Teddy was in the forecast so I decided to harvest the entire plant the day before we were supposed to get weather. I was happily surprised that the yield was 4 lbs. Fried green tomatoes were tempting but I decided to make something that would utilize the entire amount of tomatoes and then not worry about anything going to waste. 

I have no regrets making this chutney. If I plan life right, next year I hope to grow and harvest even more green tomatoes and then can jars of this. It is soooo tasty and ridiculously simple. Put everything into a pot and simmer away until tomatoes are slightly softened. Yummy sweet and sour curry flavour with raisins. I've been eating this with vegan chicken fingers just because I haven't had a lot of time to do something super creative with it. 

How I want to use this chutney:
- As a condiment to accompany any spicy curry meal with rice & naan. 
- Blized up a bit and as a dipping sauce for Vada (fried indian dumplings)
- On some kind of fancy sandwich or in a wrap. 
- On a vegan cheese board

Yield: approx 8 cups

Ingredients

• 4 lbs green tomatoes, chopped into bite sized pieces
• 3 onions, chopped (mine were in small - medium range)
• 1.5 cups brown coconut sugar (It is what I had on hand)
• 2/3 cups apple cider vinegar
• 1/2 cup water 
• 2 tbsp curry powder
• 2 tsp cumin
• 1 tbsp mustard seeds
• 1 tbsp minced fresh ginger (or more if you want a stronger ginger flavour)
• 2 tsp minced fresh turmeric
• 1/2 cup raisins
• 2 tsp kosher salt

Method

1. Put everything into a large pot except for the raisins
2. Bring to a simmer
3. Cook (stirring now and again) until reduced and tomatoes are softened but still have texture. If the chutney has reduced a lot (aka super thick) and you want to cook it longer, add a splash more water. The longer you cook it, the softer the tomatoes will be. So just taste now and again until the tomato chutney is as you like it.  
4. ​Add raisins towards the end, heat through, taste & add a sprinkle or two more salt if desired.
5. I didn't do the whole canning procedure for this. I just packed it into mason jars and am keeping in my fridge. I think it would be fun to do an even larger batch and can it in order to have green tomato chutney all year long, though. 

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Nutrition Facts
Servings (1/4 cup)
Amount Per Serving
calories 72
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat  g
Cholesterol 0 mg 0%
Sodium 13 mg 1%
Potassium 272 mg 8%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 5%
Sugars 15 g
Protein 1g 2%
Vitamin A 0%
Vitamin C 2%
Calcium 1%
Iron 1%