Boiled Green Tomatoes

Maybe boiled green tomatoes doesn't sound as appealed as their fried cousins, but they certainly taste good in this Christmasy Green Tomato Chutney! 

You may or may not know that it's a tradition in my family to enjoy a succulent tourtiere every Christmas Eve and I love to serve mine with a chutney. This year's chutney is a little extra special because it's made with green tomatoes and ruby red dried cranberries. 

I am almost drooling at the thought of a piece of tourtiere smothered in chutney, so let's not waste anymore time. Read on for the recipe!

Green Tomato Chutney - makes about 12 cups

5 cups of chopped green tomatoes
4 cups of chopped peeled apples
2 large onions, chopped
1 head of garlic, minced
3 tablespoons of fresh ginger, grated
1/4 cup of pickled jalapeno peppers (use fresh if you like it spicier)
1 1/2 cups of dried cranberries
1/4 cup of Dijon mustard
1 tablespoon of cinnamon
3 cups of apple cider vinegar
3 tablespoons of ground coriander
3 cups of honey

1. In a large soup pot at medium heat, add tomatoes, apples, and 1 cup of vinegar. When mixture begins to boil, reduce to a simmer. To save time, I use a strawberry huller to get the tops off my tomatoes and then use a food processor to help me with all the chopping!

2. After you've reduced the mixture, add the remaining ingredients, leaving out 1 cup of vinegar. Cook for about an hour or until mixture begins to thicken, stirring to prevent mixture from sticking to the bottom.

3. Add remaining cup of vinegar and cook for another 15 minutes.

4. Fill sterilized jars with the chutney and process jars in a hot water bath for 25 minutes.

If you need a quick tutorial on processing jar, read my post on my first time canning Corn Relish!