GREEN TOMATO CHUTNEY

By BobD

Ingredients

• YIELD 2 CUPS
• 1 herb sachet (consisting of 1 bay leaf, 1 thyme sprig, 3 cardamom pods and ¼ teaspoon mustard seeds tied together in a square of cheesecloth)
• 1 cup Champagne vinegar
• 1 cup white wine
• 1 cup water
• ½ cup sugar
• 2 teaspoons olive oil, divided
• 2 tablespoons minced shallot
• 1 tablespoon minced ginger
• 1 tablespoon minced jalapeño pepper (seeds optional)
• 1 teaspoon minced garlic
• 4 cups green (unripe) tomatoes--peeled, cored and diced
• 1 teaspoon mustard powder
• ½ teaspoon cayenne
• 2 red bell peppers, seeded and diced
• Salt

Details

Servings 2

Preparation

Step 1

In a small saucepan, combine the herb sachet with the vinegar, white wine, water and sugar.

Bring to a simmer over medium-high heat and cook until syrupy and reduced by two-thirds, about 40 minutes.

Remove from the heat and set aside.

In a medium saucepan, heat 1 teaspoon of the olive oil.

Add the shallot, ginger, jalapeño and garlic and cook over medium heat until softened, about 2 minutes.

Add the tomatoes and the syrup with the sachet.

Cover the saucepan and simmer over medium-low heat, stirring occasionally, for 30 minutes.

Stir in the mustard powder and cayenne.

Cover the saucepan and continue cooking over medium-low heat until the tomatoes are tender, about 10 minutes longer.

Remove the saucepan from the heat. Discard the sachet.

In a medium skillet, heat the remaining teaspoon of olive oil.

Cook the red peppers, stirring occasionally, until tender, about 8 minutes. Fold the peppers into the chutney.

Season with salt, transfer to a lidded container and let cool to room temperature before using.

The chutney can be refrigerated for up to 2 weeks.