Irving Street Kitchen's Green-Tomato Chutney Recipe | Tasting Table
Prep Time:
Cook Time:
Servings:
2 cups
Ingredients
  • 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 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
Directions
  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.
  2. 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.
  3. 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. Note: The chutney can be refrigerated for up to 2 weeks.