If, according to tomato guru Jan Blum, “paste tomatoes specialize in sauces,” then green tomatoes specialize in chutneys, chow chows, and pickles. This sweet and spicy chutney is an appetizing aside.
Yield: 4 quarts.
6 pounds green (unripe) tomatoes, cut into small dice
2 cups small-diced onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups dried currants
3 cups light brown sugar
3 cups cider vinegar
1 tablespoon salt
2 tablespoons finely chopped fresh cayenne (or other hot red) pepper
1 cinnamon stick
1 teaspoon ground cloves
1. In a large pot, combine all ingredients and stew uncovered at a gentle simmer for 30 minutes. If liquid remains, strain the solids, reduce the liquid to a syrupy consistency, and stir the liquid back into the chutney. Discard the cinnamon stick and pour the chutney into jars.
2. Reserve in the refrigerator for up to a month until ready to use.