Green Tomato Chutney

Photography by Dave Bryce. Styling by Rafael Vencio. Flatware by Design Within Reach.

We think Meatless Monday can be more than avoiding meat: It’s an adventure in its own right. Grab a loaf of dark bread. By a wonderful blue cheese like Stilton. Brew up this chutney, and pour yourself a beer. You’ll be in heaven.

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out recipes for Red Slaw, Rice and Beans, Seared Peaches in Gochujang Sauce, and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

Green Tomato Chutney

Ingredients

8 cups Unripe cherry tomatoes

2 cups Chopped apple (skin on)

2 cups Chopped pear (skin on)

2 Chopped yellow onions

1 Chopped jalapeno (seeds and all….could go to 2 if you want)

3 cloves Chopped garlic

½ cup Raisins

2 cups White balsamic vinegar

1 cup Sugar (could go to 1.5 cups)

2 T Salt

2 T Juniper berries (skip it if you don't have them)

1 t Nutmeg

1 T Celery seed

3 T Cumin seed

2 T Ground ginger

3 T Smoked paprika

2 T Grainy brown mustard

Simmer together until all is tender, stirring frequently to prevent scorching. Approximately 25 minutes. If you feel you need to add 1/4 cup water to help with the cooking, go ahead!

Let sit overnight and bring to bubble again for a few min.

Let cool. Put in jars and store in fridge.