paula teen's green tomato chutney

Our garden wasn't much of a garden last year. The rain washed out half the stuff I planted and the leaves on most of the other plants were yellow from . . . you guessed it . . . too much rain.


We had a few tomatoes, some sad-looking corn, a lot of sweet potatoes, a handful of zucchini and about four cucumbers. 

And a lot of grass. 

As we said last summer, "It'll be better next year."

Riiiiight. 


So before the bugs got the tomatoes or the rain washed them away in yet another toad strangler, I whipped up a batch of Paula Deen's green tomato chutney. 


 

Because Missouri is the farthest South I've ever lived, I feel like green tomatoes should be a thing, but frying sort of terrifies me so this is the closest I get. 

Ok, so it wasn't close at all. 


This chutney pairs well with meat, which comes in handy because between our families raising cows and chickens and hogs, we're pretty much set in the meat department around here. 


You can also scoop it up on biscuits or crackers, and pour yourself a glass of wine for a little mid-afternoon snack or pre-supper appetizer. 

Or mid-morning snack, I guess, if it's a really rough day.


It also goes pretty dang well with squash or sweet potatoes, and we love us some sweet potatoes. My farmer usually grows enough to get us through the winter. Just pop a couple of those bad boys in the steamer while you make supper, slather on some chutney and pat your belly in satisfaction. 

Or you can pat your baby. Babies are usually cuter than bellies anyway. Although to be fair, baby bellies are even cuter than regular bellies. 


I'm betting this would even taste pretty good on grilled cheese. And I'm not just saying that because my husband's a dairy farmer. 

But seriously . . . who doesn't love grilled cheese? 


The days are getting longer. The weather will eventually get warmer. Gardeners will start to plan their gardens. And if you're one of them, add an extra tomato plant or two so you can nab the green tomatoes for this chutney. Your squash . . . and even your sandwiches . . . will thank you. 









2 comments:

  1. Wait. So you leave the rind on the orange?

    ReplyDelete
    Replies
    1. I didn't. Although the cookbook that I have says "peeled, sliced and seeded."

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