This week I have "Cooking By Hand" from the library and have really enjoyed looking through the recipes. This book is pretty much just a love letter to food. One of his recipes for green tomatoes led me to make this sort of chutney. Unfortunately, mine has air bubbles in it so it won’t keep long and I’ll have to find homes for some of it. I spent most of the afternoon giving it the occasional stir as it cooked down.

Green Tomato Chutney

5 pounds green tomatoes, chopped
2 large sweet onions, chopped
1 1/2 inches fresh ginger, cut into thick sliced
1 cup golden raisins
2 cinnamon sticks
2 cups dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground allspice
2 teaspoons brown mustard seed
1 teaspoon celery seed
1 star anise

Combine tomatoes through allspice in a dutch oven over medium high heat and bring to a boil. Wrap spices in a cheesecloth pouch and add that to the pot as well (I used a spice infuser ). Cook for 2-3 hours or until the liquid evaporates and you’re left with a glossy jam. As it cooks down you’ll need to gradually lower the heat and stir more and more frequently to prevent burning. Then transfer to sterile half-pint canning jars and process in a water bath to cover at least 1 inch for 15 minutes.

I had a little taste and I think this would be great with spicy Indian food so that might come into the picture later this week.