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
Method
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%
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January 2021
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Hey! I'm Trisha |