I won’t know for a few weeks if I have a total winner, but fresh out of the pot, it’s pretty darn good. This year, I dialed back the sugar, left out the apples, & added some more savory accoutrements. A few years ago, I started playing with micro batches of home made chutney, & while they’re no Branston, they certainly get the job done when you need that sweet, vinegary, spicy crunch to offset a tasty cheese.Ī lot of green tomato chutney recipes call for apples & more sugar than vinegar – I’ve tried that, & the end result has been just too darn sweet for my taste. Cold, or run under the broiler til the cheese bubbled merrily, a thick layer of Branston Pickle under sharp cheddar is still one of my favorite lunches. I grew up on cheese & chutney the way most kids grow up on PB & J. I know there are green tomato jam recipes out there, but that’s just one hurdle I can’t get over. Chutney, anyone? #jamonit #canning #summer #fall #eatlocal #eatcheap #tomatoes #chutneyĪ post shared by The High Saponatrix on at 8:28am PDTįried green tomatoes are super, but with such small fruits, they would have been a pain in the butt to do with these particular tomatoes. That's two GALLONS of chopped green tomatoes.
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