I used to be discourage with all the green tomatoes I had on my hands as soon as Fall hit and because of that frustration all my green tomatoes ended up in the compost heap. Yes, I was composting perfectly good tomatoes that would have been ideal for many dishes that call for green unripened tomatoes. Live and learn, right?. Sure, there’s nothing like the taste and smell of a fresh summer tomato, but since the Fall harvest is here I celebrate the green tomato by making batches and batches of luscious, sweet and savory sauce know as green tomato chutney.
My first canning experience was in the Fall of 2010 that resulted in several half pints of green tomato chutney. Unfortunately, I lost the recipe, but it included green tomatoes, onion, apple, red bell pepper and a little pickled ginger. Once I find it, (and I need too because I’m harvesting green tomatoes today), I will share it with you. If you have a favorite green tomato chutney recipe please feel free to share it by commenting on this post or over on my Facebook page.
My green tomato chutney and fresh peach sauce recipe is an excellent accompaniment to a cheese and cracker platter or equally delicious spooned over grilled fish and roasted meats. With the addition of diced peach, a little jalapeno and cilantro this sauce takes on a surprisingly mango-peach salsa flavor.
Green Tomato Chutney and Fresh Peach Sauce
1/2 pint or 8 ounces of green tomato chutney
1-peach peeled and diced
1/2 a jalapeno, diced (optional)
1 TBSP chopped cilantro
red pepper flakes for garnish if you want more heat (optional)
Directions: Mix green tomato chutney, peach, jalapeno, and cilantro together and put it in a bowl…It’s that easy and takes just a few minutes to prepare.